Lemon Sole Rolls with Crab and Cucumber

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Lemon Sole Rolls with Crab and Cucumber
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in

Ingredients

for
4
For the fish
12
Sole fillets (about 60 g)
6
1
organic Lemon (zested and juiced)
2 centiliters
freshly ground Pepper
1 tablespoon
For the sauce
1
1 tablespoon
200 milliliters
50 milliliters
1 teaspoon
100 grams
Crabmeat (or shrimp, ready to cook)
for garnish

Preparation steps

1.

For the fish, rinse sole and pat dry and place with skin side up on the work surface. Rinse scallions and shake dry and chop. Rinse lemon in hot water, wipe dry and finely grate zest and squeeze juice. Mix lemon juice, zest and vermouth and brush over sole filets. Roll up sole fillets and season with salt and pepper and place in an oiled steamer. Set steamer over boiling water and cover and cook for about 5 minutes.

2.

For the sauce, peel onion and chop finely. Heat oil in a pan and fry onion. Deglaze pan with stock and milk and let simmer for about 5 minutes and puree with an immersion blender and add about 1 tablespoon water, as needed. Add crabmeat or shrimp and let cook for about 2 minutes. Remove from heat and season with salt.

3.

To serve, arrange rolls and sauce on warmed plates and garnish with cucumber slices, lemon slices and tarragon leaves.