4-6 pieces of sole fish
2 whole leeks
1 1-inch piece ginger, peeled and minced
2 garlic cloves, minced
8-10 shiitake mushrooms, sliced
1 bunch broccolini
1 tablespoon plus 2 teaspoons tamari or coconut aminos, divided
1 lemon, juiced
½ tablespoon coconut oil
¼ cup chicken stock
sea salt
Cut leeks in half lengthwise and cut the white sections into 1-inch slices. Set aside the white leek slices. In a pot of boiling water, place the green leek stalks and boil for about 30 seconds; remove stalks and keep hot water. In the pot of reserved boiling water, steam broccolini for 2 minutes; set aside. Cut leek strips lengthwise into 1-inch-wide strips. Set aside.
In a medium pan, sauté leeks and shiitake mushrooms until lightly golden; add ginger and garlic and sauté for another minute. Stir in the juice of ¼ lemon and 2 teaspoons tamari. Set aside and let cool for about 5 minutes.
To stuff the fish, lay pieces of sole on a flat surface and sprinkle with sea salt. Place 1½ tablespoons of shiitake mixture down the center of each piece of fish. Roll the fish up in burrito or jellyroll fashion. With reserved green leek strips, wrap around the center of stuffed fish and gently tie. Set aside fish rolls.
In a hot sauté pan, add coconut oil and swirl around pan until pan is coated. Gently lay leek-stuffed fish in pan and sauté until golden all around the roll. In a small bowl, combine the juice of ½ lemon, 1 tablespoon tamari, and ¼ cup chicken stock. Pour liquid into the pan with the fish and cook to reduce and when sauce is a rich brown, about 2 to 3 minutes. Take fish out of sauté pan. Add steamed broccolini to sauce and combine. Place broccolini and sauce on top of fish rolls and serve.
