Stuffed sole rolls

Ingredients for 4 servings:

• 50 g cheese, medium-aged Gouda (30% fat)
• 2 shallots
• 300 g spinach
• ½ tbsp crème fraîche
• Salt
• black pepper
• 1 pinch(s) nutmeg, freshly grated
• 5 oranges
• 250 g carrot(s)
• 12 sole fillets (about 50 g each)
• ½ bunch parsley

Instructions

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

For the filling, finely grate the cheese. Peel and finely dice the shallots. Wash the spinach in standing water, sort through, and remove the stalks. Place the spinach in a saucepan while still dripping wet, cover, and simmer over high heat for 1-2 minutes until it collapses. Drain, squeeze the juices, and mix with the diced shallots, crème fraîche, and grated cheese. Season with salt, pepper, and nutmeg. Peel 3 oranges with a sharp knife, removing the white pith. Slice the peeled oranges and halve the slices. Juice the remaining oranges. Peel the carrots and cut into 4 cm long pieces. Cut the carrots into thin strips. Briefly rinse the fish fillets in cold water, pat dry with kitchen paper, drizzle with a little orange juice, and season with salt. Place the fillets skin-side up on the work surface. Spread the spinach filling on top, smooth it out, roll up the fillets, and secure them with wooden skewers. Preheat the oven to 200°C (180°C fan-assisted oven). Cut a 40 cm piece of roasting bag. Seal one side with a clip according to the package instructions. Open the bag wide and place it on the cold roasting rack. Add the orange slices, the remaining orange juice, and the carrot strips, and place the filled sole rolls on top. Seal the other side of the roasting bag. Pierce the roasting bag three times with a needle. Place the roasting bag on the rack in the middle of the oven, making sure that it does not touch the hot oven walls. Cook the sole rolls in the oven for 15 minutes. Meanwhile, wash the parsley, spin it dry, and roughly chop the leaves. Cut open the top of the roasting bag with scissors. Carefully remove the sole rolls and the carrot and orange vegetables, arrange them on warmed plates, and serve sprinkled with parsley. Serve with wild rice. Per serving: 33 g protein, 7 g fat, 13 g carbohydrates.