Chard and Leek Stuffed Sole with Lemon Sauce

My fishmonger filleted two nice sole for me.  He tried to suggest how I should cook them,  but I’ve eaten at his restaurant.

I thought of stuffing the sole with spinach but how hum drum.  Chard is plentiful in the market these days and I bought some the other day just to have, along with leeks.  Et voila!

The lemon sauce is light and also good with asparagus.

Chard and Leek Stuffed Sole with Lemon Sauce

2 tbsp olive oil

2 leeks, sliced

2 garlic cloves, chopped

2 small chard, leaves sliced into strips

8 sole fillets

Salt and pepper


1/3 cup white wine

1/2 cup cream

1 1/2 tbsp butter

1 1/2 tbsp lemon juice

2 tbsp parsley, chopped

Saute the leeks in the olive oil until just soft, add the garlic and saute for another minute.  Add the chard and stir fry until just done, about 5 minutes.  Allow to cool.

Season the fillets with salt and pepper and brush with butter.  Put some of the chard on each fillet and roll up.  Put the rolls in a buttered baking pan and roast in a preheated 375 degree Fahrenheit oven for about 15 minutes.

To make the lemon sauce, reduce the wine in a sauce pan by half.  Stir in the cream and simmer until thickened.  Add the butter, lemon juice and parsley, cook and stir until smooth.

Serve the sole fillets with the lemon sauce and chard.

Wine suggestion:  Chardonnay

About cookinginsens

An American living in Burgundy, France
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19 Responses to Chard and Leek Stuffed Sole with Lemon Sauce

  1. Tessa says:

    What a beautiful dish! It looks so light and delicate. I really like how you plated the fish on the blue plate.

  2. How delightful this sounds and your picture of it on the plate is as pretty as it can be! What a great combination of flavors.

  3. What a beautiful plated dish and the photo of the casserole dish is just perfect! I’ll be trying this one out, I’m always looking for new seafood recipes…

  4. Thanks for the chuckle! At least he knows how to filet. This looks wonderful.

  5. ceciliag says:

    That first image is absolutely perfect, what beautiful work. I am most interested in that lemon sauce as asparagus is out first crop in the spring! thank you for that.. c

  6. Brandon says:

    Sounds delicious

  7. Haha, that’s not very nice about your fishmonger :D. This looks really beautiful! I love the plate too, it has such a lovely colour 😀

    • What my fishmonger does well, he does well. His oyster bar, which requires no cooking, is fantastic, as are his catered raw seafood plates. Everybody can’t cook fish. I just learned how a few years ago.

  8. I love everything about this: the flavors, the presentation, the colors. A really stunning dish. I always love your photographs. They are consistently beautifully composed, and your food is always gorgeously plated!

  9. katyarich says:

    yummy, beautiful pictures…

  10. Tessa says:

    Great job on making it to FoodPorn’s image of the day!

  11. Pingback: Ocean Fish with Chard and Leeks | Cooking in Sens

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