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🍽️ Rouleades of Sole Filled with Arugula

566 kcal · 30 min · 4 servings

Ingredients

• 8 Sole fillets à ca. 80 g (skinless)
• 1 handful Arugula
• 1 Shallot
• 1 Garlic clove
• 300 g Oyster mushrooms
• 3 tbsp Vegetable oil
• Salt
• white pepper
• 100 ml dry white wine
• 200 ml Fish stock
• 200 ml Heavy cream
• 2 tbsp Crème fraîche
• Lemon juice

Instructions

1. 1. Rinse the sole fillets under running water.
2. 2. Pat the fillets dry with kitchen paper.
3. 3. Wash the arugula and remove any tough stems.
4. 4. Let the arugula drain well.
5. 5. Place 2 to 3 arugula leaves on the skin side of the fillets.
6. 6. Roll the fillets up tightly.
7. 7. Secure the rolls with toothpicks.
8. 8. Peel the shallot and the garlic.
9. 9. Dice the shallot and garlic finely.
10. 10. Clean the mushrooms and cut them into strips or tear them into small pieces.
11. 11. Heat 2 tablespoons of oil in a pan.
12. 12. Fry the mushrooms until brown.
13. 13. Season the mushrooms with salt and pepper.
14. 14. Remove the mushrooms from the pan and set them aside.
15. 15. Add the remaining oil to the same pan.
16. 16. Sauté the diced shallot and garlic briefly.
17. 17. Deglaze the pan with the wine.
18. 18. Let the liquid reduce almost completely.
19. 19. Add the fish stock.
20. 20. Pour in the cream.
21. 21. Let the sauce thicken slightly until it is creamy.
22. 22. Roughly chop the remaining arugula.
23. 23. Remove the toothpicks from the rolls.
24. 24. Place the rolls on top of the mushroom sauce.
25. 25. Sprinkle the chopped arugula over the rouleades.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 566
• Protein: 59 g · Fett/Fat: 32 g · Carbs: 5 g