Sole rolls with lime foam

Ingredients for 4 servings:

• 150 g celery, diced
• 150 g carrot(s), diced
• 20 g butter
• 500 g sole(s) (fillet)
• Salt and pepper, black
• 1 lime(s), grated zest and juice (1)
• ½ lime(s), the juice (2)
• 1 bunch of dill
• 150 ml cream
• 400 ml fish stock
• 3 egg yolks
• 100 ml stock (fish stock)
• tarragon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

or with apple curry foam

Sauté the celery and carrot in butter until crisp. Season the fish fillets with salt and pepper. Sprinkle the lime zest over the fillets and drizzle with the lime juice (1). Cover the fillets with dill, roll them up, and secure with toothpicks. Bring the fish stock to a boil in a wide pan, add the rolls, cover, and simmer for 5 to 7 minutes, depending on their size, until cooked through. Carefully remove from the pan and keep warm. Measure out the specified amount of fish stock and bring to a boil. Whisk the egg yolk and lime juice (2) together and add while whisking vigorously. Bring to a boil just before boiling, whisking vigorously. Stir in the stiffly whipped cream with the steamed diced vegetables and remove the sauce from the heat. Season with tarragon, salt, and pepper. Arrange the fish rolls on warmed plates and pour the sauce over them.