Rolled Sole Fillets
Ingredients for 4 people
8 Sole fillets, 300 gr (10 ½ oz) of hake, 50 cl (0.05qt) of crème fresh, 25 gr (0.80 oz) of butter, 3 carrots, 3 celery stalks, fresh parsley, 1 instant fish flavoured bullion cube (for the fumet), 2 lemons, salt, and pepper.
Making 30 minutes
Clean and peel the carrots and celery, slice them into short stalks. Next roughly chop the parsley and set aside. Chop the hake into very small pieces and season with salt and pepper. Preheat the oven to 210°C (410°F). Mix the chopped hake with 25 cl (0.05qt) of crème fresh, parsley, salt and pepper. Add 3 fish bullion cubes and 2qt. of boiling water as a substitute to create the broth. Prepare the Sole fillets by rolling and stuffing them with the hake mousse. Place them into a large Appolia Rectangular baking Dish. Next baste and coat them with half of the “fumet”. Allow the stuffed fillets to cook for 10 minutes. While the filets are cooking add the sliced vegetable stalks and the rest of the “fumet”, crème fresh, lemon juices, butter and reduce over medium high heat allowing the vegetables to cook through and reducing the “fumet” as well. Allow to cook for an additional 25 minutes. Serve and enjoy.
