Place fillets of sole between two sheets of plastic food wrap and flatten gently with a pan bottom or a rolling pin. Remove wrap and place fillets on a work surface, skinned side up. Season with salt and pepper.

In the centre of each fillet, place two slices of Canadian Mamirolle cheese and some spinach leaves, then roll up fillets. If necessary, use tooth picks to keep keep in place.

In a frying pan briefly brown rolls in butter over a high heat. Remove from pan, then coat each roll in ground hazelnuts, place in an ovenproof dish and set aside.

In a saucepan, sauté shallot and diced apple in butter. Add honey and caramelize.

Deglaze pan with Calvados brandy and white wine. Allow to reduce a little, then add apple juice and chicken broth. Reduce to 2/3 of volume.

Pour sauce in a blender, add a little melted butter, then purée.

Finish cooking rolled fillets in preheated oven at 375 °F (190 °C) for 6-8 minutes.

Serve with sauce drizzled around each fillet, accompanied by vegetables.