Sole rolls in camembert sauce

Name: Sole rolls in camembert sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g peeled shrimps (fresh or frozen); 1 carrot, 1 onion; 3-4 Stem(s) Thyme; 4 (approx. 300 g) Fillets of sole or plaice; 7-10 Tbsp salt, white pepper; 5 TABLESPOONS dry white wine; 125 g Camembert de Normandy; 200 g Fresh cream; 4 wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g peeled shrimps (fresh or frozen)
1 carrot, 1 onion
3-4 Stem(s) Thyme
4 (approx. 300 g) Fillets of sole or plaice
7-10 Tbsp salt, white pepper
5 TABLESPOONS dry white wine
125 g Camembert de Normandy
200 g Fresh cream
4 wooden skewers

Directions

1
Possibly defrost the shrimps. Rinse and drain well. Peel carrot and onion. Wash the carrot. Cut both into fine strips. Wash the thyme. Wash the fish fillets, dab dry and salt them. Roll them up with the skin side facing inwards and pin them down
2
Boil up wine, 100 ml water, onion, carrot, 3/4 thyme, salt and pepper. Covered fish rolls and stew them for about 5 minutes. Lift out. Sieve and collect the stock. Remove thyme. Put the vegetables aside
3
Heat the fish stock. Remove the rind from the camembert. Cut the inside roughly and melt in the hot stock while stirring. Stir in crème fraiche. Season to taste with salt and pepper. Add the shrimps
4
Spread onion and carrot strips in 4 scallop shells (or 4 small ovenproof dishes). Place fish rolls on top and pour sauce over them. Cook in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-15 minutes. Garnish with rest of thyme. Serve with fresh baguette