🍽️ Stuffed Sole Rolls

Name: Stuffed Sole Rolls
Total time: 30 min
Yield: 4 servings
Ingredients: 4 sole fillets; 200 g fresh spinach leaves; 200 g fresh ready-to-cook shrimp; olive oil; 1 eggplant; salt; pepper (from the mill); juice of one lemon; 1 tbsp butter; 3 shallots; 125 ml fish stock; 3 limes (juice); 1 tsp fennel seeds; 0.5 tsp ginger powder; 1 pinch chili powder

328 kcal · 30 min · 4 servings

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Ingredients

4 sole fillets
200 g fresh spinach leaves
200 g fresh ready-to-cook shrimp
olive oil
1 eggplant
salt
pepper (from the mill)
juice of one lemon
1 tbsp butter
3 shallots
125 ml fish stock
3 limes (juice)
1 tsp fennel seeds
0.5 tsp ginger powder
1 pinch chili powder

Instructions

1. Rinse the fish fillets under running water.
2. Pat the fillets dry with a kitchen towel.
3. Drizzle the fillets with lemon juice.
4. Season the fish with salt and pepper.
5. Wash the spinach thoroughly.
6. Heat one tablespoon of oil in a pan.
7. Cook the spinach in it until it wilts.
8. Season the spinach with salt and pepper.
9. Wash the eggplant.
10. Halve the eggplant and cut it into quarters.
11. Cut the eggplant pieces into thin strips.
12. Quarter the eggplant strips lengthwise.
13. Place the eggplant strips in salted water.
14. Let the strips soak for ten minutes.
15. Remove the eggplant from the water.
16. Squeeze the eggplant strips dry.
17. Heat five tablespoons of oil in a large pan.
18. Fry the eggplant strips until golden brown.
19. Place the eggplant on kitchen paper.
20. Blot the excess fat.
21. Season the eggplant lightly with salt.
22. Set the eggplant aside.
23. Lay the sole fillets flat on the work surface.
24. Top the fillets lengthwise with the spinach.
25. Place some eggplant strips across the spinach.
26. Add 50 grams of shrimp to each roll.
27. Roll the fillets up tightly.
28. Secure each roll with a wooden skewer.
29. Place the rolls on the steaming rack.
30. Drizzle the fillet seasoning liquid over them.
31. Steam the rolls for six to eight minutes.
32. Peel the shallots.
33. Finely chop the shallots.
34. Heat butter in a pan.
35. Sauté the shallots until translucent.
36. Deglaze the pan with fish stock.
37. Add lime juice.
38. Add fennel seeds to the sauce.
39. Simmer the sauce for a while over medium heat.
40. Season the sauce with ginger powder.
41. Add chili to the sauce.
42. Season with salt and pepper to taste.
43. Place the finished rolls on plates.
44. Serve the rolls with the sauce.

Nutrition per serving

kcal: 328
Protein: 40 g · Fett/Fat: 16 g · Carbs: 4 g