Sole Fillets with Vegetable Filling
Ingredients
- Ingredients
- 8 Sole fillet (each 80 grams)
- butter (for the pan)
- 1 Zucchini
- 100 grams Kohlrabi
- 1 onion
- 1 carrot
- 60 grams butter
- 30 grams liquid butter
- salt
- freshly ground peppers
- 4 Star anise
- 4 Cinnamon stick
- 150 milliliters Chicken broth
- 150 milliliters Whipped cream
- 2 Tbsps chopped Dill
Preparation steps
Rinse the sole fillets and pat dry with paper towels. Individually wrap each filet of sole in a ring mold, secure with toothpicks and pull off the ring. Place the resulting sole rolls with the openings upward in a buttered baking dish. Those without ring molds can use a corresponding round shape cut from a potato.
Trim the zucchini, rinse and cut into small cubes. Peel kohlrabi, onion and carrot and finely dice. Heat 30 grams (approximately 1/8 cup) butter in a pan and cook the diced vegetables while stirring for about 5 minutes. Season with salt and pepper. Preheat the oven to 200°C (400°F) convection.
Fill the sole rolls with the diced vegetables. Brush the rolls with melted butter and season with salt and pepper. Bake in the preheated oven for 10-15 minutes.
Meanwhile, melt the rest of the butter in a saucepan and cook the star anise and the cinnamon sticks in it while stirring for 2-3 minutes. Deglaze with the chicken broth and cream, season with salt and pepper. Boil down to about half. Stir about 1 tablespoon dill into the sauce.
Arrange the sole fillets on plates and drizzle with the sauce. To serve, sprinkle the remaining dill over top and garnish with the spice pieces from the sauce.
