Sole and Salmon Roulade on Fried Chinese Cabbage in Lime Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g sole (s), ready to cook
- 200 g salmon fillet (s), ready to cook
- 50 ml cream
- 1 pinch (s) saffron
- 1 pinch (s) cayenne pepper
- 2 shallot (s)
- 1 tablespoon butter
- 50 ml white wine
- 50 ml fish stock or vegetable stock
- 2 pinches lemon zest
- 100 ml cream
- 1 small Chinese cabbage, (or pointed cabbage)
- 2 tablespoon butter
- 200 g rice, frarant rice as a side dish, approx.
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Grind approx. 60 g salmon with a little salt, cayenne and saffron in a blender. Add the cream and mix finely.
- Spread out the sole fillets, brush with a little salmon sauce and place the remaining salmon cubes on top. Roll up and tie with kitchen twine. Sear them in butter in a hot pan and finish cooking in the oven at 160 degrees Celsius for approx. 6 - 8 minutes. Season and let rest briefly.
- Cut the shallots into cubes and sauté in the butter. Deglaze with white wine and let it almost boil off. Add the stock and reduce a little. Add the grated lime zest and cream and bring to the boil. If necessary, season again and season with salt and pepper.
- Prepare the rice according to the instructions on the packet and add salt.
- Clean the cabbage and cut into small pieces. Heat the butter in a large pan, add the cabbage and let it cook. Season with salt and pepper.
- Serving:
- Place the rice in the middle of the plate, spread the cabbage over it. Place the roulade on top and pour the sauce over it.
- Good Appetite!
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