Thanksgiving Feast of Stuffed Sole (Flounder) with Rolls & Cranberry Sauce

Preparation

1. Step 1 Make the Dinner Rolls

   • Warm buttermilk gently and melt 3 tablespoons butter into it.

   • In a bowl, mix flour, yeast, sugar, and salt. Add the buttermilk mixture and the egg, then knead until smooth.

   • Cover and let the dough rise in a warm place until it doubles in size.

2. Step 2 Prepare the Stuffing & Sole

   • Thaw, rinse, and pat dry the sole fillets.

   • In a small bowl, mix toasted baguette crumbs, soup vegetables, egg, parsley, and spices (cayenne, cinnamon, cardamom).

   • Spread the mixture over each fillet and roll up tightly. Set aside.

3. Step 3 Make the Cranberry Sauce

   • In a small saucepan, combine cranberries, orange juice, orange peel, sugar, cinnamon stick, and salt.

   • Bring to a boil, then reduce heat and simmer for 10 minutes until cranberries soften. Remove cinnamon stick and set aside.

4. Step 4 Shape & Bake the Dinner Rolls

   • Dust the dough lightly with flour, knead briefly, and shape into a roll. Cut into 12 equal pieces.

   • Form each piece into a ball and place in a greased baking dish.

   • Melt the remaining butter and brush over the rolls. Cover and let rise until puffy.

   • Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, until golden.

5. Step 5 Steam the Sole Rolls

   • Place stuffed fillets on a lightly greased steamer insert.

   • Steam over boiling water for 5–7 minutes, until the fish is cooked through.

6. Step 6 Serve

   1. Arrange the sole rolls on plates with the dinner rolls and cranberry sauce.

   2. Garnish with fresh parsley if desired.

   Tip: Swap the bread stuffing for a mix of sautéed potatoes and pumpkin cubes for an even more seasonal variation.