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🍽️ Steamed Sole Rolls with Smoked Salmon and Spinach

395 kcal · 30 min · 4 servings

Ingredients

• 8 Turbot fillets (approx. 80 g each)
• 150 g Smoked salmon (sliced)
• 400 g Spinach
• 200 ml Fish stock
• 200 ml White wine
• Salt
• white pepper (from the mill)

Instructions

1. 1. Rinse the sole fillets thoroughly and pat them dry with a kitchen towel.
2. 2. Place the fillets flat on your work surface with the skin side facing up.
3. 3. Lay the smoked salmon slices evenly over the fillets.
4. 4. Wash the spinach, remove any tough stems, and spin it dry.
5. 5. Cut one quarter of the dry spinach into thin strips.
6. 6. Distribute the remaining whole spinach over the smoked salmon.
7. 7. Season the topping with some black pepper.
8. 8. Roll the fillets up tightly.
9. 9. Place the rolls on a steamer insert inside a pot.
10. 10. Arrange the remaining spinach leaves around the rolls on the insert.
11. 11. Pour the fish stock and white wine into the pot below the steamer insert.
12. 12. Bring the liquid to a boil.
13. 13. Cover the pot and steam the rolls for about 6 minutes until cooked through.

Nutrition per serving

• kcal: 395
• Protein: 66 g · Fett/Fat: 9 g · Carbs: 1 g