Sole stuffed with zucchini
easy
60 mins
60 mins
Ingredients
- 8 Sole fillets (approx. 75 g each)
- 4 TABLESPOONS Lemon juice
- 200 g Salmon fillet
- 1 Protein
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 4 (approx. 600 g) Courgettes
- 1/8 l White wine
- 30 g Butter or margarine
- 200 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp Dill flowers and grated lemon
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the sole, dab dry and sprinkle with half the lemon juice. Wash the salmon, dab dry and cut into pieces. Add egg white and puree. Season with salt and pepper.
- 2
Clean and wash the zucchini and cut them lengthwise into thin slices. Blanch 8 zucchini slices in boiling water. Season sole fillets with salt and pepper and place them on the zucchini slices.
- 3
Spread the salmon farce on the fillets, roll them up and pin them with a wooden skewer. Bring 1/2 litre of salt water and wine to the boil. Let the sole rolls simmer for about 12 minutes at low heat.
- 4
Heat the fat in a saucepan. Steam zucchini in it at medium heat for about 5 minutes. Season with salt and pepper and keep warm. Boil up 1/4 litre fish stock and cream. Stir in sauce thickener and bring to the boil again.
- 5
Season to taste with remaining lemon juice, salt and pepper. Arrange sole rolls, zucchini and sauce on a plate. Garnish with dill flowers and lemon shavings. Serve with rice.
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