Sole and Parm rolls

(Photo@TheFoodTraveller.com - Nikon D200)

What a week. Entirely spent in England, thus no posting. Anyway, I am now back and I realize that there are a lot of recipes we have tried that are still waiting to be posted. So here we are ... starting from this one, which is quite simple and tasty. The secret .... fresh fish and (if you can find it) purple basil. I know I do not speak about it int he recipe, but if you can use it. It gives a bit more sharpness to the entire dish. Now ... for you the recipe, for us ... we go and play with our new toy: the KitchenAid.

Serves: 2 as main course or 4 as starter
FlexiPoints: 4 or 2

Suggested wine: get a nice light Pinot Grigio. That should easily work!
Special equipment: cooking wire or 8 cocktail sticks

Ingredients:
2 medium/small soles
4 slices of Parma ham
12 medium sized leaves of basil
Pepper and olive oil to taste

Ingredient note: none

How-to:
1. Filet the soles of ask you fishmonger to do so. You should obtain 4 nice filets from each sole. Season each sole with very little salt and pepper.
2. Half the Parma ham. Lay down each half. Place one filet on each half slice. Add 3 basil leaves and roll everything. Use cooking wire (or cocktail sticks) to fix the rolls.
3. Warm up a non-stick pan. Grease it with little olive oil and bake the rolls in it for 6’-8’ on medium high heat turning them occasionally. Season with some ground pepper halfway.
4. Remove the cooking wire and serve immediately yon lukewarm dishes.