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🍽️ Flounder rolls with herb filling

508 kcal · 30 min · 4 servings

Ingredients

• 500 g spinach
• 40 g mascarpone
• salt
• pepper (from the mill)
• 1 tsp. grated lemon zest
• 1 pinch nutmeg
• 1 egg yolk
• 8 turbot fillets
• 1 shallot
• 3 tbsp butter
• 10 ml dry vermouth
• 75 ml champagne
• 150 ml fish stock (jar)
• 75 g whipping cream (min. 30% fat)

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Place the wet spinach in a pot and heat it on high until it wilts.
3. 3. Pour the spinach into a colander and let it drain.
4. 4. Take one-third of the drained spinach and chop it finely.
5. 5. Puree the chopped spinach together with the mascarpone cream.
6. 6. Season the mixture with salt, pepper, lemon zest, and nutmeg.
7. 7. Stir the egg yolk into the spinach mixture.
8. 8. Pat the flounder fillets dry with kitchen paper.
9. 9. Spread the filling evenly over the fillets.
10. 10. Roll up the fillets tightly.
11. 11. Secure the rolls with toothpicks.
12. 12. Peel the shallot and chop it finely.
13. 13. Sauté the shallot in one tablespoon of butter until translucent.
14. 14. Deglaze the mixture with vermouth.
15. 15. Let the vermouth reduce completely.
16. 16. Add 50 milliliters of champagne and fish stock.
17. 17. Let the liquid simmer gently for 2 to 3 minutes.
18. 18. Place the flounder rolls into the sauce.
19. 19. Cover the pot.
20. 20. Let the rolls cook in the sauce for 4 to 5 minutes.
21. 21. Remove the rolls and keep them warm.
22. 22. Strain the sauce through a sieve.
23. 23. Mix the drained liquid with cream.
24. 24. Reduce the mixture quickly to about two-thirds of its volume.
25. 25. Add the remaining champagne and cream.
26. 26. Finally, season the sauce to taste.
27. 27. Take about one-third of the sauce and put it in a separate pot.
28. 28. Warm the remaining spinach in this sauce.
29. 29. Fill the spinach mixture into the rolls.

Nutrition per serving

• kcal: 508
• Protein: 60 g · Fett/Fat: 26 g · Carbs: 3 g