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🍽️ Sole Sole Rolls with Braised Savoy Cabbage

330 kcal · 30 min · 4 servings

Ingredients

• 600 g Savoy cabbage
• 3 tbsp olive oil
• 100 ml dry white wine
• salt
• 4 flounder fillets (approx. 120 g each)
• 4 tbsp crème fraîche
• 1 pinch organic lemon zest
• 1 tbsp fresh chopped dill
• pepper (from the mill)
• 2 tbsp poppy seeds
• dill tips (for garnish)

Instructions

1. 1. Wash the savoy cabbage thoroughly and remove the hard central rib.
2. 2. Cut the leafy vegetable into thin strips.
3. 3. Heat two tablespoons of oil in a large frying pan.
4. 4. Add the savoy cabbage strips to the hot pan and sauté them briefly.
5. 5. Deglaze the vegetables with the wine.
6. 6. Season the mixture with salt.
7. 7. Cover the pan and braise the vegetables for six to eight minutes until tender.
8. 8. Fill a pot with water and bring it to a boil.
9. 9. Brush the steamer insert with some oil.
10. 10. Rinse the sole fish under running water.
11. 11. Pat the fish dry with a kitchen towel.
12. 12. Mix the crème fraîche with the lemon zest and the dill.
13. 13. Season the cream with salt and pepper.
14. 14. Spread the cream evenly over the skin side of the sole.
15. 15. Roll the fish tightly.
16. 16. Place the rolls on the prepared steamer insert.
17. 17. Season the rolls with salt and pepper.
18. 18. Drizzle the fish with the remaining oil.
19. 19. Sprinkle poppy seeds over the rolls.
20. 20. Cover the steamer and cook the fish for three to four minutes over the steam.
21. 21. Finally, adjust the seasoning of the savoy cabbage with salt and pepper.
22. 22. Distribute the savoy cabbage onto the serving plates.
23. 23. Carefully place the steamed sole on top of the vegetables.
24. 24. Garnish the dish with fresh dill and serve.

Nutrition per serving

• kcal: 330
• Protein: 32 g · Fett/Fat: 18 g · Carbs: 6 g