Stuffed sole fillets with basil butter

Ingredients for 2 servings:

• 2 sole fillets
• 125 g crabs, peeled
• 1 small pumpkin(s), Hokkaido
• 2 m.-large carrot(s), (roots)
• 1 pot of basil
• 2 cl vermouth (Noilly Prat)
• 6 tbsp fish stock
• 100 g butter
• 3 tbsp cream
• Salt
• pepper
• lemon juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

After cleaning the sole fillets, cut lengthwise into thin slices about 5 cm long. Then cut these slices crosswise again to create slices about 5 x 10 cm long. Lightly salt the skin-side down and drizzle with a little lemon juice. Cut the carrots into thin sticks and place them, along with the prawns, in the center of the skin-side down fillets. Roll them up and place them on a steamer basket. Halve the Hokkaido pumpkin and scrape out the seeds and fibers with a tablespoon (this type of pumpkin doesn’t need to be peeled, as the skin also softens during cooking). Cook the pumpkin for about 25 minutes, then puree. Keep warm. Pick the basil leaves, wash them, dry them, and chop them. Place them in a saucepan with the Noilly Prat, butter, salt, and pepper. Bring to a boil, stirring regularly, until thickened. Finally, fold in the cream. Keep warm. Fill a saucepan with a little water and place the steamer basket inside. Make sure the fish rolls are not sitting in the water, but directly above it. Reduce the amount of water if necessary. Now pour the fish stock over the rolls and steam for 10 minutes at the highest setting. After this time, stir 6 tablespoons of the fish stock into the basil butter and arrange the sole rolls with the pumpkin puree on a plate. Then pour over the basil butter and serve.