Sole Roll with Cauliflower Cream

Method

1. Cut the cauliflower into large chunks.
2. In a saucepan, add a drizzle of oil and a clove of garlic. Add the cauliflower and sauté. Season with salt and pepper, cover with water, and cook for about 10 minutes over medium-high heat until tender.
3. Meanwhile, blanch the parsley in boiling water, then drain and cool in ice water to preserve the color. Reserve the cooking water.
4. Squeeze the parsley dry, place it in a blender with some oil, and blend until smooth.
5. When the cauliflower is cooked, remove the garlic and blend the cauliflower with a bit of the cooking liquid until smooth.
6. Lay two sheets of plastic wrap on the work surface. Place the sole fillets on top, add a pinch of salt, and roll them up tightly. Twist the ends of the plastic wrap to seal.
7. Place a steamer basket over the pot of hot water (preferably the reserved water). Place a damp piece of paper to prevent steam from escaping. Prick the sole rolls with a fork and place them in the steamer. Cover and cook for 5-6 minutes.
8. Cut the rolls into four pieces and remove the plastic wrap.
9. To serve: spread a bed of cauliflower cream, place the sole roll on top, add finely sliced raw cauliflower, parsley sauce, marjoram leaves, and fennel herb.