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🍽️ Flounder Rolls with Grape Vinaigrette

412 kcal · 30 min · 4 servings

Ingredients

• 4 sprigs chervil
• 2 sprigs parsley
• 2 sprigs tarragon
• 240 g medium-sized sole fillets (4 medium-sized sole fillets)
• salt
• pepper
• 75 g frisée (0.5 frisée)
• 75 g red oak leaf lettuce (0.5 red oak leaf lettuce)
• 2 spring onions
• 125 g red seedless grapes
• 1 tsp oil
• 125 ml white wine (or grape juice)
• 1.5 tbsp champagne vinegar
• 1 tbsp apple syrup
• 1 tsp Dijon mustard
• 4 tbsp grape seed oil

Instructions

1. 1. Wash the herbs under running water.
2. 2. Shake the herbs dry.
3. 3. Set aside two chervil stems for garnish.
4. 4. Pluck the leaves from the remaining chervil, parsley, and tarragon.
5. 5. Chop these herbs finely.
6. 6. Wash the flounder fillets.
7. 7. Pat the fillets dry with a kitchen towel.
8. 8. Place the fillets on the work surface with the shiny side facing up.
9. 9. Season the fillets with salt and pepper.
10. 10. Sprinkle the chopped herbs over the fillets.
11. 11. Roll up the fillets tightly.
12. 12. Keep the fillet rolls cold until you are ready to use them.
13. 13. Remove the tough stems from the lettuce heads.
14. 14. Wash the lettuce.
15. 15. Spin the lettuce dry.
16. 16. Remove the outer skins of the spring onions.
17. 17. Wash the spring onions.
18. 18. Slice the spring onions into very thin rounds.
19. 19. Wash the grapes.
20. 20. Halve the grapes.
21. 21. Heat the oil in a pot.
22. 22. Sauté the grapes in the hot oil over medium heat.
23. 23. Season the grapes with salt and pepper.
24. 24. Deglaze the grapes with a splash of white wine.
25. 25. Bring the mixture to a boil once.
26. 26. Set the grapes aside.
27. 27. Put vinegar, apple syrup, mustard, salt, and pepper into a bowl.
28. 28. Stir the ingredients until smooth and well combined.
29. 29. Stir the grape seed oil into the vinaigrette.
30. 30. Put the remaining white wine into a pot.
31. 31. Bring the wine to a boil.
32. 32. Place the fillet rolls into the boiling wine.
33. 33. Cover the pot.
34. 34. Simmer the fillets on low heat for 10 to 12 minutes.
35. 35. Mix the lettuce and spring onions with the vinaigrette.
36. 36. Place the salad on the plates.
37. 37. Lift the flounder rolls out of the pot.
38. 38. Let the rolls drain.
39. 39. Place the rolls on the plates.
40. 40. Distribute the sautéed grapes over the rolls.
41. 41. Garnish the salad with the reserved chervil stems.
42. 42. Serve the dish.

Nutrition per serving

• kcal: 412
• Protein: 27 g · Fett/Fat: 23 g · Carbs: 18 g