Stuffed Sole Fillets in Cream Sauec
6,0 / 10
Place the wet spinach in a very hot saucepan until wilted. Turn into a sieve and let drain.
Chop a third of the spinach and puree with the mascarpone.
Season to taste with salt, pepper, lemon zest and nutmeg. Add the egg yolk and combine well.
Pat the sole filets dry with kitchen paper.
Spread each filet with the spinach mixture, roll up and secure with a toothpick.
Soften the shallot in 1 tbsp of butter, add the vermouth and reduce completely.
Add the fish bouillon and two thirds (50 ml) of the champagne and simmer gently for 2-3 minutes.
Place the sole and spinach rolls into the broth, cover and poach for 4-5 minutes. Remove the fish rolls and keep warm.
Strain the cooking broth through a sieve, mix the resulting liquid with half the cream and quickly reduce by a third.
Add the remaining cream and champagne, season to taste.
Pour about a third of the sauce into a separate pan, add the remaining spinach and warm through.
Blend the remaining butter into the rest of the sauce with a hand blender until frothy.
Arrange the sole rolls on the spinach and drizzle with the foamy sauce.