Stuffed sole rolls

Name: Stuffed sole rolls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs; 1 Shallot; 100 g North Sea crab meat; 2 stem(s) Parsley, dill and tarragon; 12 (approx. 1 kg) individual sole fillets; 7-10 Tbsp Salt; 1/4 l dry white wine; 100 g Whipped cream; 3 Egg Yolk; 7-10 Tbsp white pepper; 7-10 Tbsp Grease; 12 little wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs
1 Shallot
100 g North Sea crab meat
2 stem(s) Parsley, dill and tarragon
12 (approx. 1 kg) individual sole fillets
7-10 Tbsp Salt
1/4 l dry white wine
100 g Whipped cream
3 Egg Yolk
7-10 Tbsp white pepper
7-10 Tbsp Grease
12 little wooden skewers

Directions

1
Boil eggs hard for 10 minutes. Quench cold and let them cool down. Peel the shallot. Rinse crab meat cold and pat dry. Wash herbs and pat dry. Chop eggs, shallots, crabs and herbs.
2
Rinse sole fillets cold and dab dry. Place them side by side on the work surface with the skin side up. Spread the crab filling on top and roll up. Stick together with small wooden skewers.
3
Grease a flat casserole dish. Salt the rolls and place them upright next to each other. Pour the wine. Steam the rolls in a preheated oven (electric range: 200 °C/ gas: level 3) for 15-20 minutes. Remove the fish rolls from the stock, place the cooking stock in a small pot, add cream and heat together.
4
Mix the egg yolks with 3 tablespoons of sauce, then pour into the sauce and continue to heat while stirring until the sauce thickens (do not let it boil!). Season the sauce with salt and pepper. Arrange three rolls of sauce on plates.
5
Boiled potatoes and salad taste good with it.