Fine Sunday Fish

Clean and acidify fillets. Heat the fat and sauté the shallots in it until translucent. Add minced culinary herbs and spread evenly on the sole. Roll up fillets, wrap with bacon slices (barding). Blanch (scald) tomatoes, peel and cut into slices.

Grease a gratin dish, spread with tomatoes, season with salt and pepper. Put sole rolls on it. Mix crème fraîche, whipped cream, salt and pepper, pour over fish. Sprinkle with breadcrumbs, put butter flakes on top and cook in a closed dish at 200 degrees for 20 min. Remove the lid 5 min before the end of the cooking time.

Our tip: use a deliciously spicy bacon for a delicious touch!

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