Sole rolls on kritharaki

Ingredients for 4 servings:

• 8 sole fillets
• 4 organic lemons, zest and juice
• n. B. Sea salt and pepper, mixed, from the mill
• 200 ml cream
• 1 tsp nutmeg, freshly grated
• 1 tsp cayenne pepper
• 1 bunch of chives
• 200 g Kritharaki (rice-shaped noodles)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Skin the sole fillets, drizzle with a little lemon juice, and season. Top with chives, roll up the fillets, and secure with a toothpick. Place the fish in a high-sided pan. Pour in the cream, sprinkle with nutmeg and cayenne pepper, and add a little more salt if desired. Heat gently over low heat and simmer for about 10 minutes. Meanwhile, cook the kritharaki in boiling salted water according to the package instructions. Wash the chives, shake dry, and cut into very fine rolls, leaving a few stalks for decoration. Remove the fish, remove the toothpicks, and keep warm. Bring the remaining stock in the pot to a boil with lemon zest and lemon juice. Season to taste, then add the chive rolls. Arrange the pasta on the plates, place the sole rolls on top, and pour the sauce around them. Garnish each plate with the chives.