This is a favorite of mine and really not that hard to do. The tournée or turned potato takes some skill and is optional.
Cut the sole in half lengthwise. Yu want to season and place stuffing on skin side as it naturally curls when cooked. I generally use pre-sautéed spinach or leeks. Roll up starting from the head and secure with a toothpick. Three per person is typical.
To cook, sauté small dice shallots in butter then add enough white wine, fish stock or water to cover the bottom then add the paupiettes and cover on medium heat. Fish is done when it turns opaque.
When done, plate the fish and on higher heat add either knobs of butter or cream and reduce. If you use butter you need to keep it moving so it doesn’t break. In this dish I added saffron and cream and reduced until it coats the back of spoon (achieving nappe). Be careful not to over thicken the cream.
I prefer to steam the potatoes but can be simmered in water.
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This is food related...no? 
