Sole rolls in Riesling cream

Ingredients for 4 servings:

• 2 lemons, untreated
• 1 bunch basil, large
• 1 bunch parsley, flat
• 1 tsp mustard, hot
• Salt and pepper, black from the mill
• 50 g hazelnuts
• 8 small sole (fillets), about 400 g
• 2 shallots
• 1 tbsp butter
• 100 g double cream
• 125 ml dry white wine (Riesling)

Instructions

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

festive (prepared with the help of a food processor)

Finely grate the lemon and squeeze out the juice. Insert the blade into the food processor. Place the lemon zest and 4 tablespoons of juice into the bowl of the food processor along with the herb leaves (reserve some for garnish), the mustard, salt, pepper, and nuts and process into a paste (about 1 minute on high). Rinse the sole fillets briefly under cold water. Dry thoroughly and spread out on a board. Drizzle with lemon juice and spread with the herb filling, then carefully roll them up, securing with wooden skewers if necessary. Peel and finely dice the shallots. Sauté them in the butter in a saucepan until translucent (microwave for 1.5 minutes at 700 watts). Deglaze with the Riesling and bring to a boil. Then reduce the heat so the broth is just simmering. Add the sole rolls and sauté, tightly covered, for about 5 minutes (microwave for about 3.5 minutes at 700 watts). Remove the sole rolls from the stock and keep warm. Stir the double cream into the stock and simmer vigorously for a few minutes. Season the sauce with salt and pepper and serve with the sole rolls. Garnish with herbs. Boiled potatoes go well with the sauce. A cheap alternative to sole is plaice fillets; in this case, increase the cooking time slightly.