Stuffed sole rolls

Ingredients for 4 servings:

• 8 sole (s) – fillet approx. 80 g each
• 2 tbsp lemon juice
• Pepper, white
• 8 slice(s) smoked salmon
• 4 slices of cheese, nettle cheese, approx. 40 g each
• 1 tbsp butter
• 100 ml wine, white, dry
• 350 ml fish stock
• 3 tbsp crème fraîche
• Salt
• 1 tbsp cornstarch

Instructions

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

Rinse the sole rolls, pat dry, and drizzle with lemon juice. Marinate for about 10 minutes. Place the fish fillets side by side, season with pepper, and top with the salmon slices. Halve the crusted cheese lengthwise and place it on top of the salmon. Roll everything up and secure with wooden skewers. Heat butter in a saucepan, pour in the wine and fish stock. Place the rolls in the pan, cover, and simmer over low heat for 10 minutes. Remove the rolls, keep warm, strain the stock, stir in the crème fraîche, and bring to a boil. Carefully season with a little salt and pepper (this may not be necessary, as the salmon and cheese release a lot of flavor). Mix the cornstarch with a little water to thicken the sauce. Return the rolls to the sauce.