Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Sesame Seared Wild Alaska Sole Rolls
Thin fillets of wild Alaska sole gain volume and a new depth of flavor when wrapped around this healthful assortment of vegetables. Wild, natural and...
Servings
4
4
Cuisine Type
- american
Day Part
- dinner
Main Ingredient
- Seafood
- Vegetables
- Grains
Thin fillets of wild Alaska sole gain volume and a new depth of flavor when wrapped around this healthful assortment of vegetables. Wild, natural and sustainable Alaska seafood provides operators with a solution to sourcing challenges posed by diners’ ever-increasing interest in the health and sustainability. Packed with vital nutrition and responsibly harvested from the state’s pristine waters, wild Alaska seafood enhances a menu’s seafood offerings. Diners continue to express a strong preference for seafood from Alaska, with 70% reporting that seeing the word “Alaska” on a menu item positively affects their likelihood of ordering that seafood dish.
Ingredients
4 each Alaska sole, 3oz-5 oz fillets
2 Tbsp Mustard, Dijon
½ cup Sesame seeds, black and white
½ cup Carrots, matchstick
½ cup Squash, matchstick
½ cup Zucchini, matchstick
½ cup Scallions, matchstick
¼ cup Thai sweet chili sauce
¼ cup Vinegar, rice wine
1 fl. Oz. Soy sauce, low sodium
3 cups Millet, cooked
Steps
Preheat oven to 350° F.
Rub 1 Tbsp of mustard on to the outer side of the fillets, then evenly coat each fillet with sesame seeds.
Reserve with sesame seed side of the fillets facing downward.
Mix all vegetables and evenly distribute over fillets.
Roll fillets so that one end meets the other with the vegetables tightly bound inside.
In a non-stick sauté pan over medium-high heat, sear rolls beginning with the point that the fillet overlaps itself. Rotate the fillets a quarter turn each minute, until the entire outside has been cooked.
Place onto oven safe baking vessel and bake for 3 minutes until sole and vegetables are fully cooked.
Mix remaining mustard, sweet chili sauce, vinegar, and soy sauce.
Serve sole rolls atop a thin layer of sauce with cooked millet.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}