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🍽️ Flounder Rolls with Vegetable Filling

485 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 carrot
• pepper (1/2 yellow and green each)
• 150 g of a small eggplant
• 1 tsp thyme leaves
• 2 tbsp olive oil
• 2 tbsp cream cheese
• 2 egg yolks
• 1 tbsp breadcrumbs
• salt
• pepper (from the mill)
• 8 flounder fillets
• 2 tbsp butter
• 0.5 untreated lemon
• 100 ml fish stock (jar)
• 100 ml Noilly Prat
• 200 g whipping cream
• 1 bunch chives
• lemon wedges

Instructions

1. 1. Peel the shallot and chop it finely.
2. 2. Peel the carrot.
3. 3. Wash the bell pepper and the eggplant and remove the core.
4. 4. Cut the shallot, carrot, bell pepper, and eggplant into very small cubes.
5. 5. Heat two tablespoons of olive oil in a pan.
6. 6. Sauté the shallots in the oil until translucent.
7. 7. Add the rest of the vegetables.
8. 8. Simmer the vegetables for five minutes.
9. 9. Remove the pan from the heat.
10. 10. Mix the vegetable mixture with thyme, cream cheese, egg yolk, and breadcrumbs.
11. 11. Season the filling with salt and pepper.
12. 12. Place the fish fillets between two layers of plastic wrap.
13. 13. Gently pound the fillets flat.
14. 14. Season the fillets with salt and pepper.
15. 15. Spread the filling onto the skin side of the fillets.
16. 16. Roll up the fillets.
17. 17. Secure the rolls with small wooden skewers.
18. 18. Heat butter in a pan.
19. 19. Fry the fish rolls gently on all sides for five minutes.
20. 20. Place the rolls on a plate.
21. 21. Keep the rolls warm in the oven at sixty degrees.
22. 22. Wash the lemon.
23. 23. Peel the lemon thinly with a vegetable peeler.
24. 24. Cut the lemon peel into very thin strips.
25. 25. Squeeze the juice from the lemon.
26. 26. Add the lemon juice and peel strips to the pan drippings.
27. 27. Deglaze with fish stock and Noilly Prat.
28. 28. Reduce the sauce quickly to half its volume.
29. 29. Pour in the cream.
30. 30. Cook the sauce until it is thick and creamy.
31. 31. Season the sauce with salt and pepper.
32. 32. Slice the flounder rolls as desired.
33. 33. Halve the chive stems.
34. 34. Distribute the sauce with chives onto the plates.
35. 35. Arrange the flounder rolls on top.
36. 36. Add lemon slices on the side.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 12 g