Petrale Sole Rolls With Cauliflower Puree

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1/2 head cauliflower, about 1 pound (leaves and core removed)

1 to 2 tablespoons unsalted butter

Kosher salt to taste

Freshly ground pepper to taste

1 tablespoon heavy cream, or as needed

4 medium to large Swiss chard leaves

1 to 2 tablespoons snipped chives

4 double Petrale sole fillets, about 6 ounces each

2 teaspoons olive oil

Pan Sauce

4 tablespoons unsalted butter

1 tablespoon minced shallots

4 teaspoons capers, rinsed

3 tablespoons lemon juice

Chopped parsley for garnish (optional)

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