Stuffed Sole Fillets

Peel the shallots. Place the shallots (2) in a saucepan with the white wine and water. Add bay spice, peppercorns and salt (3) and let everything boil together.

Rinse salmon, place in wine broth and simmer with lid closed for about 20 minutes until tender. Remove salmon. Cool slightly. Remove skin and bones.

Strain fish stock. Rinse and dry sole fillets. Sprinkle with juice of lemon (4). Strain. Season with salt and pepper.

Finely dice remaining switch beetroot. Heat fat (8) in a frying pan and sauté shallots until translucent. Grind shallot cubes and salmon. Season the salmon mixture with the juice of half of the lemons (5), the whipped cream (6), salt and freshly ground pepper.

Spread the salmon mixture evenly on half of the sole fillets and cover with the remaining fillets.

Place sole fillets in an ovenproof dish and add the fish stock (7) and cook the fish in the heated oven for 15 to 20 minutes with the lid closed.

Heat the remaining fat. Sauté flour in it. Deglaze with remaining whipping cream and fish stock. Let it boil up briefly. Season with salt, pepper and sugar.

Remove sole fillets and arrange in the sauce on a platter. Garnish with lemon and dill.

Serve with long grain rice and Vogerl salad.

Electric stove: degree: 200

Gas stove: Level: 3

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