Sole rolls with prawns

Name: Sole rolls with prawns
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 400 g Broccoli; 7-10 Tbsp Salt; 350 ml Vegetable broth; 150 g Whipped cream; 2 TABLESPOONS Crab Soup Paste; 7-10 Tbsp white pepper; 1 small zucchini; 7-10 Tbsp (about 200 g); 8 Sole fillets; 7-10 Tbsp (à ca. 100 g); 2 TABLESPOONS Lemon juice; 7-10 Tbsp wooden skewers; 6 cooked prawns ready to cook

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

400 g Broccoli
7-10 Tbsp Salt
350 ml Vegetable broth
150 g Whipped cream
2 TABLESPOONS Crab Soup Paste
7-10 Tbsp white pepper
1 small zucchini
7-10 Tbsp (about 200 g)
8 Sole fillets
7-10 Tbsp (à ca. 100 g)
2 TABLESPOONS Lemon juice
7-10 Tbsp wooden skewers
6 cooked prawns ready to cook

Directions

1
Clean and wash broccoli and cut into florets. Cook in boiling salted water for about 5 minutes. Mix broth and cream and bring to the boil. Stir in crab paste and bring to the boil again. If necessary season with salt and pepper. Drain broccoli and let it drain. Clean and wash the zucchini and cut them lengthwise into 8 thin slices. Sprinkle sole fillets with lemon juice and season with salt and pepper. Cover each filet with a slice of courgette and roll up. Fix with wooden skewers. Put the fish rolls, prawns and broccoli in a flat casserole dish, pour on the sauce and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 25 minutes. Serve with a long grain wild rice mixture
2
Form: Kitchen professional
3
Glass plate: Pech & Kunte