Lemon sole rolls on carrot and kohlrabi julienne

Ingredients for 4 servings:

• 12 fish fillets (skinless lemon sole fillets, approx. 70 g each)
• 2 kohlrabi
• 2 carrots
• 2 shallots
• 1 clove(s) garlic
• 1 tube(s) Caviar Paste
• 1 lemon(s)
• 4 tbsp wine (Riesling), dry
• 125 g crème fraîche, herbs
• 1 tbsp butter
• 2 tbsp olive oil
• Fondor
• Sugar
• Salt and pepper, white

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Lemon sole is a relative of plaice and is also called lemon sole or dab. It is a culinary-quality edible fish, with a meat quality that lies between that of plaice and sole. It is mainly landed in the North Sea as bycatch during crab fishing. When rolling lemon sole fillets, the skin side must always be on the inside, as the thin membrane remaining there shrinks when exposed to heat, making the rolls stick together better. Gently pound the fillets before rolling; this makes them easier to roll. Clean the kohlrabi and carrots and grate them using a julienne grater to create strips of vegetables about 5 cm long. If this tool is not available, this can be done with a large chef’s knife. Split the kohlrabi leaves in half and remove the coarse rib, then cut the rest into fine strips. Finely dice the shallots and garlic. Wash the fillets and dry them with kitchen paper. Generously brush the fillets with caviar paste and top with the sliced ​​kohlrabi leaves. Roll up and secure with a toothpick. Heat butter and oil in a casserole dish and sauté the shallots and garlic. Arrange the julienne strips in the dish and season with a little lemon juice, sugar, and Fondor. Pour in the white wine. Cook on the stovetop with the lid on for 20 minutes at 1/3 heat. Then add the herbs and crème fraîche and mix well. Season to taste! Place the fish rolls on the vegetables, season with pepper and salt, and spread the remaining strips of kohlrabi leaves on the dish. Cover and place in the oven preheated to 180°C for 5 minutes. Then remove the lid and check for doneness. Cook uncovered for a few more minutes, if necessary. There will still be some liquid under the vegetables. Either ignore it or thicken it with half a teaspoon of rice flour. Place the vegetables on the plates and place the fish rolls on top. A light mashed potato dish is a great side dish. For a drink, try the same Riesling that you added to the vegetables. Plaice fillets work just as well in this dish. When I first tried this recipe, my fishmonger had lemon sole in addition to plaice. I naturally preferred those. As an intermediate course in a meal, omit the mashed potato and allow one roll per person.