Fish with Hat
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 sole (s) fillets, (approx. 800 g)
- 200 g salmon fillet (s)
- 0.5 ½ lemon (s), add the juice
- Pepper, black, freshly ground
- salt
- Breadcrumbs
- 1 egg (s)
- 1 bunch dill, fresh, chopped
- 150 ml wine, white, dry
- 200 ml cream
- 400 ml fish stock (glass)
- Butter, for the mold
- Cornstarch or flour butter
Print Recipe
Pin Recipe Instructions
- Drizzle the sole fillets with lemon juice, season with salt and lightly pepper.
- Make a farce from the salmon fillet, some breadcrumbs, the egg, 1/3 of the dill and a dash of cream. Season to taste with a little lemon juice, pepper and salt and pour into a piping bag.
- Roll up the sole fillets with the skin side (but without skin) facing outwards and cut across into 2 flat thalers. Then place in a buttered, refractory tin (cut side down). Use the piping bag to spray decorative salmon hats onto the rolls.
- Put the whole thing in the preheated oven (200 ° C) for 25 minutes.
- Reduce the wine by half in a saucepan, fill up with fish stock and add the rest of the cream. Now tie with flour butter or cornstarch. Finely chop and stir in the rest of the dill and bring to the boil again.
- Arrange the fish rolls on the dill sauce. Rice goes well with it.
- The recipe is not only suitable as a normal meal for 4 people. It is also a good warm portion for a buffet, a small starter for 8-10 people (then without rice, only with baguette) or an appetizer (then one roll per person).
- The sole rolls taste very good even when cold and are therefore also good on a cold buffet.
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