Filet of Sole Rolls with Beet Greens and Pumpkin Seeds
By Vincent Li
Serves 4, as a main course
Ingredients:
1 tsp olive oil
1 shallot, minced
¾ pound beet greens, stems removed and reserved; beets set aside for other use (can also substitute spinach)
Pinch of coarse salt (1/16 tsp)
Freshly ground black pepper
1 lemon, half zested, and the other half sliced into thin rounds
1 Tbsp chopped pumpkin seeds
1 Tbsp finely chopped fresh herbs (parsley, chives, tarragon)
4 fillets of lemon sole, about 4 oz each (can also use grey sole or flounder)
¼ cup dry white wine
1 cup red quinoa
2 cups water

Angio Foods Used
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Lemon
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Pumpkin seed
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Quinoa
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Black pepper
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Parsley
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Tarragon
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Olive oil
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Beets
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Shallots
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