FFWD – Cod and Spinach Roulades

Sole stuffed with kale and quick-preserved lemons, with roasted asparagus in the background.

This dish was not a success for me, which has been rather rare for this cookbook. Perhaps it was because my roulades were sole and kale rather than cod and spinach. My presentation was terrible and my photograph even worse, but it was the taste that underwhelmed me most. On a positive note, it was fun to put the roulades together and much easier than I thought it would be. I overstuffed them a little, but they still held together well enough, if not prettily.

The roasted asparagus was fantastic, though. There’s nothing better than simply prepared spring vegetables. I also served this with some of last year’s pesto, which I’m trying to use up before basil season begins again. It helped the dish.

I know that others had more success with this week’s recipe than I did, so I’ll point you in their direction: Cod and Spinach Roulades.