Roulade of sole and salmon on fried Chinese cabbage in lemon sauce

Ingredients for 4 servings:

• 400 g sole(s), ready to cook
• 200 g salmon fillet(s), ready to cook
• 50 ml cream
• 1 pinch(s) of saffron
• 1 pinch(s) of cayenne pepper
• 2 shallots
• 1 tbsp butter
• 50 ml white wine
• 50 ml fish stock or vegetable stock
• 2 pinch(s) lemon(s) – zest
• 100 ml cream
• 1 small Chinese cabbage (or pointed cabbage)
• 2 tbsp butter
• 200 g rice, fragrant rice as a side dish, approx.
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Chop approximately 60g of salmon with a little salt, cayenne pepper, and saffron in a blender. Add the cream and blend until smooth. Spread the sole fillets out, spread with a little salmon stuffing, and place the remaining salmon cubes on top. Roll up and tie with kitchen string. Brown in butter in a hot pan and finish cooking in the oven at 160°C (convection oven) for about 6-8 minutes. Season and let rest briefly. Dice the shallots and sauté in the butter. Deglaze with white wine and let it almost evaporate. Add the stock and reduce slightly. Add the grated lemon zest and cream and bring to a boil. Season again to taste and add salt and pepper, if desired. Prepare the rice according to the package instructions and add salt. Trim and chop the cabbage. Heat the butter in a large pan, add the cabbage, and sauté. Season with salt and pepper. To serve: Place the rice in the center of the plate, scatter the cabbage over it. Arrange the roulade on top and drizzle with the sauce. Enjoy!