Fish with hat

Ingredients for 4 servings:

• 10 sole fillets (approx. 800 g)
• 200 g salmon fillet(s)
• ½ lemon(s), the juice
• Black pepper, freshly ground
• Salt
• breadcrumbs
• 1 egg(s)
• 1 bunch dill, fresh, chopped
• 150 ml wine, white, dry
• 200 ml cream
• 400 ml fish stock (jar)
• Butter, for the mold
• Cornstarch or flour butter

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Sole rolls with salmon topping

Drizzle the sole fillets with lemon juice, salt, and lightly pepper. Make a stuffing from the salmon fillet, some breadcrumbs, the egg, 1/3 of the dill, and a dash of cream. Season with a little lemon juice, pepper, and salt, and fill a piping bag. Roll the sole fillets skin-side out and cut crosswise into two flat discs. Then place in a buttered, ovenproof dish (cut-side down). Use the piping bag to pipe decorative salmon “caps” onto the rolls. Bake in a preheated oven (200°C) for 25 minutes. Reduce the wine in a saucepan by half, top up with fish stock, and add the rest of the cream. Now thicken with flour, butter, or cornstarch. Finely chop the rest of the dill, stir in, and bring back to a boil. Serve the fish rolls on top of the dill sauce. Served with rice. This recipe isn’t just suitable as a regular meal for four people. It also makes a great hot addition to a buffet, a small starter for 8-10 people (without rice, just with a baguette), or an appetizer (with one roll per person). The sole rolls also taste great cold, making them a great addition to a cold buffet.