Sole stuffed with salmon

Ingredients for 4 servings:

• 8 sole(s) – fillet
• 80 g smoked salmon (sliced)
• 2 tbsp lemon juice
• 2 shallots
• 1 tsp butter
• 125 ml fish stock
• 125 g crème fraîche
• 2 sprigs of dill
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the shallots and dice them finely. Rinse the sole fillets with cold water, pat dry, and season with lemon juice, pepper, and salt. Spread the fish fillets out on a work surface, place the smoked salmon slices on the fillets, roll them up, and secure them with toothpicks. Cut the remaining smoked salmon into strips and set aside. Heat the butter in a saucepan, sauté the shallots until translucent, pour in the fish stock, and bring to a boil. Then reduce the heat so the stock is just simmering, add the stuffed sole, and let it stand for 5 minutes. Once the cooking time is over, remove the sole and keep warm. Wash the dill sprigs and pick off the tips. Stir the crème fraîche into the stock, cook for 3 minutes, then add the salmon strips, stir in the dill tips, and season the sauce with pepper and salt. Before serving, place the stuffed sole on a warmed plate and serve with the sauce.