Sole rolls au gratin

Name: Sole rolls au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium zucchini; 8 Sole fillets (approx. 100 g each); 2 TABLESPOONS Lemon juice; 7-10 Tbsp salt, white pepper; 5-6 Tbsp White wine; 500 g broccoli, 1 onion; 2 tablespoons (30 g) butter/margarine; 1-2 TABLESPOONS Tomato paste; 2 slightly heaped tbsp. flour; 150 g Whipped cream; 12 prawns ready to cook (à approx. 15 g; without head and shell); 7-10 Tbsp Grease; 7-10 Tbsp wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium zucchini
8 Sole fillets (approx. 100 g each)
2 TABLESPOONS Lemon juice
7-10 Tbsp salt, white pepper
5-6 Tbsp White wine
500 g broccoli, 1 onion
2 tablespoons (30 g) butter/margarine
1-2 TABLESPOONS Tomato paste
2 slightly heaped tbsp. flour
150 g Whipped cream
12 prawns ready to cook (à approx. 15 g; without head and shell)
7-10 Tbsp Grease
7-10 Tbsp wooden skewers

Directions

1
Clean and wash the zucchini and cut or slice lengthwise into 8 thin slices. Wash the fish, pat dry and sprinkle with lemon juice. Season with salt and pepper and put 1 zucchini slice on each. Roll up and pin
2
Bring 3/8 l lightly salted water and wine to the boil. Cover the fish rolls and let them simmer at low heat for 8-10 minutes. Lift out, keep fish stock
3
Clean and wash broccoli and cut into florets. Cover and stew in little boiling salted water for about 5 minutes
4
Peel and finely chop the onion. Steam in hot fat until translucent. Sweat tomato paste and flour in it. Stir in fish stock and cream. Bring to the boil and simmer for about 5 minutes. Season to taste
5
Wash the prawns, dab dry. Drain broccoli. Fill both with the fish rolls in a greased flat casserole dish, pour sauce over them. Cook in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 10-12 minutes. Served with: wild rice mixture