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.
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
- 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.