Dover Sole Roulades with Warm Tomato Vinaigrette and Sautéed Fava Beans

This is a great meal to impress your friends and family. It is much easier than it looks. It is a prefect spring dish. If you can't find fava beans you can use fresh or frozen lima beans. Also, Dover Sole might not be easy to find so you can substitute flounder, haddock, or even catfish. You will want to cut these substitutions into thinner strips because they are larger than the Dover Sole. If you have the time and you want to save a bit of money you can make your fish stock by boiling shrimp shells. Enjoy this taste of spring!


Serves 4



5 cups fish stock
12 Dove Sole fillets
12 shrimp, peeled and divined
2 oz basil
2 tomatoes, quartered
1 medium sweet onion, quartered
5 garlic cloves, 3 smashed and 2 minced
2 lemons, zest and juice
1 t champagne vinegar
4 T olive oil
2 lbs fresh fava beans, shelled
Salt and pepper for seasoning
12 toothpicks

Place a medium sized pot filled with cold water over high heat and bring to a boil. Make an ice bath. Season water with salt. When water is boiling add fava beans and cook for 2 mins. Using a slotted spoon remove beans to the ice bath and when cooled take out of the bath and let drain.
In a blender add the tomatoes, onion, zest and juice of 1 lemon, 3 smashed garlic cloves, and half of the basil. Season with salt and pepper then blend. While blending add half of the olive oil in a thin stream and blend until smooth and set aside.
Take one of the Dover Sole fillets and season with salt and pepper. Place basil on top of the fillet then place a shrimp across the fatter end of the fillet. Roll the fillet up and place a toothpick through the center of the roll and place in a large roasting pan. Repeat process with the rest of the fillets, basil, and shrimp. When finished, slowly pour the fish stock in the roasting pan and season the fillet rolls with salt and pepper. Place the pan in the oven and cook for 30 minutes or until the fish and shrimp are cooked through. Baste the fish with the stock every five minutes so that the fish will stay moist.
While the fish is cooking place the tomato vinaigrette in a sauce pan over medium-low heat and bring to a simmer. Shell the fava beans and place medium sized pan over medium heat. Add olive oil, minced garlic, and the zest and juice of 1 lemon. Sauté for 1 minute and then add the beans and sauté for 5 minutes stirring constantly to keep beans from sticking to the pan.
Take the fish out of the oven. Divide up the vinaigrette between four plates and then divide the beans between the plates. Gently place three of the fish rolls on each plate and take out the toothpicks. Serve and enjoy!