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Stuffed sole rolls with champagne sauce

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Ingredients for 4 servings:

  • 8 sole(s)
  • 8 large scampi
  • 0.2 cups whipped cream
  • ⅛ liter champagne or sparkling wine
  • salt and pepper
  • butter
  • Flour
  • dill
  • lemon juice
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

I won 1st prize at the cooking demonstration

Season the sole with salt and pepper and drizzle with lemon juice. Peel the scampi, remove the guts, wash, pat dry, and roll in dill sprigs. Place the scampi in the sole and wrap, securing with toothpicks. Dust with flour. Fry the rolls in butter until golden brown, pour in sparkling wine, a pinch of sugar, pepper, and salt. Sauté for 6-8 minutes. Remove the rolls, wrap in aluminum foil, and let rest for 7 minutes. In the meantime, reduce the sauce and stir in a knob of butter at the end. Cut the rolls crosswise – the scampi should still be translucent. Serve with buttered potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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