Sole Rolls with Mussels in Artichoke Sauce

1. clean the mussels, select opened ones. Heat 3 tbsp olive oil in a wide saucepan. Pour in the mussels and close the pot on the spot. Cook the mussels for 3-4 minutes until they open, remove the closed mussels. Cool the mussels a little bit, remove the meat from the shells and put them to cool. Keep the mussel juice.

Cut the trout fillet very fine and grind it with egg white, bread crumbs, whipped cream, salt, ice cubes, pepper and juice of one lemon in a moulinette.

Peel the shallots, cut into slices and sauté briefly with the pressed garlic in 3 tbsp. olive oil. Fill up with white wine, fish stock and mussel stock, season with salt, season with pepper and let it boil once.

Remove the stalk from the artichoke hearts. Cut the leaves around the base into small pieces, remove the hay from the base with a baller or a teaspoon. Cut the artichoke bottoms into 8-10 wedges each and place them in the wine broth on the spot. Cook the artichoke hearts for 15 minutes in a low boiling broth. Then add the cleaned mushrooms. Remove the pan from the heat. 5.

Drain the capers. Skin the tomatoes, remove the seeds and cut them into decorative pieces. Cut the chives into fine rolls. Dry half of the mussels well and mix them with half of the chives in the farce.

6. add the s

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