User Manual

Fish 107
Sole rolls with a basil and salmon filling [Index: ]
MCRC00902433_BO_Seezungenroellchen_m_Basilikum_Lachs_Fuellung-010_F39MCRC00918144_SE_Seezungenroellchen_m_Basilikum_Lachs_Fuellung-013MCRC00900747_NF_Seezungenroellchen_m_Basilikum_Lachs_Fuellung-008_RZ0FishSaltwater fishPreparation methodsSteamingRecipe categoriesFish
For 4 servings
Large ovenproof dish
FILLING:
125 ml cream
½ bunch basil
150 g salmon fillet or salmon trout fillet
Salt
White pepper freshly ground
FISH:
8 sole fillets, approx. 600 g
Salt
100 ml dry white wine
FOR THE SAUCE:
150 ml cream
1 tsp butter
Salt
Pepper, freshly ground
IN ADDITION:
Butter for greasing
Wooden skewers
Per serving
426 kcal, 3 g carbs, 28 g fat, 36 g protein, 0,2 BU
PREPARATION
1. To make the filling, reduce the cream by half. Rinse the basil briefly with cold water and shake dry.
Pick the leaves and place a few of them to one side for the garnish. Rinse the salmon fillet briefly in
cold water and pat dry with kitchen towel. Purée the basil leaves with the salmon fillet and cream to
as smooth a consistency as possible. Season with salt and pepper and chill.
2. Rinse the sole fillets briefly in cold water, trim them, pat dry, spread them out and lightly salt
them. Spread each fillet with the basil filling then roll them up. Fix in place with a wooden skewer.
3. Grease the ovenproof dish and lightly salt it. Add the fish rolls and pour over the wine. Steam as
indicated.
Ovenproof dish on the wire rack, level 3SteamingfalseTemperature80 °C80Duration12-14 minutes12
4. Meanwhile, reduce the cream for the sauce by half.
5. After steaming, remove the fillets and add the fish broth to the cream. Season to taste with
butter, salt and pepper. Arrange the sole rolls with the sauce and serve immediately.
Setting procedure:
Steaming
80 °C
Cooking time: 12-14 minutes
Tip:
Serve with rice, boiled
potatoes, fennel or salad.
!
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