Summary

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

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Instructions

1. Grind approx. 60 g salmon with a little salt, cayenne and saffron in a blender. Add the cream and mix finely.
2. 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.
3. 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.
4. Prepare the rice according to the instructions on the packet and add salt.
5. 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.
6. Serving:
7. 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.
8. Good Appetite!