Rolled Sole with Ardsallagh Soft Goats Cheese & Pistachio wrapped in Prosciutto

We don’t cook fish often enough as a recent study showed as most people don’t trust themselves to transform the fish into a delicious meal. Andy Plaster, aka The Grumpy Cork Chef, is here to help with these tasty Sole rolls stuffed with superb Ardsallagh Goats Cheese and pistachios and then wrapped snugly in Prosciutto.

Rolled Sole with Ardsallagh soft goats cheese and pistachio wrapped in Prosciutto


  • 100g Pistachio nuts
  • 165g tub of Ardsallagh Soft goats cheese
  • 6 fresh sole fillets
  • 6 slices of Prosciutto or Parma ham
  • Asparagus
  • 1 Lemon


Sole, wrapped in prosciutto, stuffed with Ardsallagh Goats Cheese & pistachios

Shell the pistachio nuts and soak in a small amount of boiling water for 30 minutes. This will soften the nuts and remove any remaining husk.

Allow the nuts to cool and then crush lightly.

Once cooled, mix the nuts into the soft goats cheese

At this stage preheat oven to 200 degrees C and lightly oil a baking dish.

Remove the skin from the sole and put the fillets skin removed side up onto a board. Season with salt and spread the goats cheese and pistachio mix onto the fillets. Roll the fillets and wrap each one in the Prosciutto, this should hold the Sole together. Place the fillets into the baking dish.

Place into the over for 15 to 20 minutes until the fish is cooked and the cheese heated through. You may need to quickly finish under a grill depending on the oven.

Quickly make a light white sauce  (or shop bought) and grate a small amount of lemon zest into it.

Plate the dish and serve with fresh steamed asparagus, simply boiled potatoes and a drizzle of the lemon white sauce.