Rolled Fillets of Sole a la Nage - zucchini

Method

• Put fillets on a flat surface.
• A thin line runs lengthwise down the center of each fillet.
• Run a sharp knife in the center to divide the fillets.
• Now you have 8 fillets.
• Trim off zucchini ends and, if you have a mandolin-like device that makes long strips, make long thin spaghetti-like pieces; if you have no such device, just slice the zucchini into thin rounds.
• Scrub the mussels and drain.
• Place them in a saucepan.
• Add the ginger, thyme, bay leaf and wine.
• Cover tightly and bring to a boil.
• Cook 30 seconds or until mussels open.
• Let cool.
• Remove meat from shell and set aside.
• Strain liquid and set aside.
• Place the carrots in a saucepan with water to cover and salt.
• Bring to a boil and simmer for 7 minutes or until tender.
• Drain.
• Keep warm.
• Roll fillets like small jelly rolls.
• Insert a toothpick to hold them together.
• Butter the bottom of a skillet large enough to hold the rolls in one layer with 1 tablespoon of the butter.
• Sprinkle shallots over bottom of the skillet and add salt and pepper.
• Arrange the rolls standing up and sprinkle with salt and pepper.
• Pour the mussel broth over the fish.
• Cover closely and bring to a boil.
• Simmer for about 3 minutes.
• Do not overcook.
• Remove the fillets and keep them warm.
• Strain the cooking liquid.
• Transfer the cooking liquid to a saucepan over medium high heat.
• Reduce the liquid to two-thirds.
• Add the remaining butter bit by bit to the saucepan, beating rapidly with a wire whisk.
• Add the zucchini and simmer for 10 seconds, stirring with a fork.
• Keep very hot.
• To serve, divide the eight rolled fillets with two each on four deep soup plates, standing up.
• To each plate, add three carrots and a few mussels around the fillets.
• Pour over the broth and zucchini.
• Garnish with coriander sprigs.
• Serve hot.