Ingredients for Seafood Pinwheels With Havarti Sauce
- 4 (6-ounce) sole fillets
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- juice of 1/2 lemon
- 2 large egg yolks
- 1/2 cup milk
- 4 ounces Havarti cheese
- 2 tablespoons chopped fresh dill
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How to Make Seafood Pinwheels With Havarti Sauce
- Preheat oven to 450°F (232°C).
- Season 4 (6-ounce) sole fillets with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the juice of 1/2 lemon. Cut each fillet into 5-6 inch long strips, 1-1 1/2 inches wide.
- Roll up each strip tightly like a pinwheel and secure with a toothpick.
- Place pinwheels in a single layer in a lightly oiled 9x13 inch baking dish.
- In a medium saucepan over low heat, whisk together 1/2 cup milk and 2 large egg yolks until well blended. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 3-5 minutes).
- Reduce heat to low. Stir in 4 ounces Havarti cheese, 2 tablespoons chopped fresh dill, and continue stirring until the cheese is melted and smooth. Cover with plastic wrap to prevent a skin from forming and set aside.
- Bake the fish for 5-8 minutes, or until the center is opaque and flakes easily with a fork. Remove from oven and carefully remove toothpicks.
- Reheat the sauce gently over low heat, adding a tablespoon or two of the liquid from the baking dish if needed to thin the sauce. Spoon the sauce generously over the fish.
- Serve immediately with steamed baby carrots and pea pods.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
0g
Fat
30g
Carbs
0g