Ingredients
- 4 each 4 each Alaska sole, 3oz-5 oz fillets
- 2 2 Tbsp Mustard, Dijon
- 1/2 cup 1/2 cup Sesame seeds, black and white
- 1/2 cup 1/2 cup Carrots, matchstick
- 1/2 cup 1/2 cup Squash, matchstick
- 1/2 cup 1/2 cup Zucchini, matchstick
- 1/2 cup 1/2 cup Scallions, matchstick
- 1/4 cup 1/4 cup Thai sweet chili sauce
- 1/4 cup 1/4 cup Vinegar, rice wine
- 1 1 fl oz Soy sauce, low sodium
- 3 cups 3 cups Millet, cooked
Servings:
Units:
Instructions
- 1. Preheat oven to 350 F
- 2. Rub 1 Tbsp of mustard on to the outer side of the fillets, then evenly coat each fillet with sesame seeds.
- 3. Reserve with sesame seed side of the fillets facing downward.
- 4. Mix all vegetables and evenly distribute over fillets.
- 5. Roll fillets so that one end meets the other with the vegetables tightly bound inside.
- 6. In a non-stick saut 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.
- 7. Place onto oven safe baking vessel and bake for 3 minutes until sole and vegetables are fully cooked.
- 8. Mix remaining mustard, sweet chili sauce, vinegar, and soy sauce.
- 9. Serve sole rolls atop a thin layer of sauce with cooked millet.
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