Sole Fillets with Vegetable Filling

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.