Sole rolls in Camembert sauce

Ingredients for 4 servings:

• 150 g prawn(s), peeled raw
• 1 carrot(s)
• 1 onion(s)
• 3 sprigs of thyme
• 4 fish fillets (sole or plaice fillets)
• 5 tbsp wine, white, dry
• 125g Camembert(s)
• 200 g crème fraîche

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse the prawns and drain well. Peel the carrot and onion. Wash the carrot. Cut both into fine strips. Wash the thyme, wash the fish fillets, pat dry, and season with salt. Roll up skin-side down and secure with wooden skewers. Bring the wine, 100ml water, the onion, carrot, 3/4 of the thyme, salt, and pepper to a boil. Cover the fish rolls and sauté for about 5 minutes. Remove, strain, and reserve the stock. Discard the thyme and set the vegetables aside. Heat the fish stock. Remove the rind from the Camembert. Roughly chop the inside and melt it in the hot stock while stirring. Stir in the crème fraîche. Season with salt and pepper. Add the prawns to the sauce. Arrange the onion and carrot strips in 4 small, ovenproof dishes. Place the fish rolls on top and pour the sauce over them. Bake in a preheated oven (175°C fan oven) for 10-15 minutes. Garnish with the remaining thyme. Serve with fresh baguette.