Thanks again, Saledolce.
Lay some prosciutto slices on a flat board then lay strips of sole on each prosciutto, season with S&P and add 2 to 3 cubes of butter then roll.
Insert little sprigs of fresh rosemary.
Serve warm with the white sauce.
This is the wine i used for the sauce and ofcourse served this chilled w/ the rolled sole and prosciutto.
4 sole fillets (each fillets sliced into 3 strips)
12 prosciutto slices (I used thin slices of prosciutto de Parma)
small sprigs of rosemary for each rolled prosciutto
1 laurel leaves
1 medium shallots
1 clove garlic minced
4 sprigs of parley chopped and some for garnish
1/2 cup white wine
1/2 Tablespoon flour
2 Tablespoon butter
salt and pepper
Place a strip of sole on a slice of prosciutto, season with a pinch S&P and butter then roll.
Continue the same process until all the sole are wrapped and rolled w/ prosciutto. Insert small sprigs of rosemary into each rolls. Place the rolled sole on a baking dish and bake at 350 degrees F for 15 minutes or until the sole turns white.
While the rolls are baking, prepare the sauce. Make a roux. In a pan, melt the butter, olive oil, over very low heat. Add the shallots, garlic, laurel leaves and chopped parsley, season with salt and pepper. Gradually sprinkle the hot melted butter and oil with flour and immediately begin stirring. Stir the mixture constantly until it reaches the desired color, for this dish a blonde roux (white roux). Add the wine and juice of a half small lemon, keep stirring until the wine and juice are incorporated into the roux. Taste and adjust the seasoning at this point.
Serve the rolled sole warm with the sauce.