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🍽️ Two Types of Fish in White Wine Sauce

1077 kcal · 30 min · 4 servings

Ingredients

• 400 g salmon fillet
• 8 sole fillets
• 1 tbsp lemon juice
• 3 shallots
• 1 tbsp butter
• 20 ml fish stock (from the jar)
• 0.25 l white wine
• 1 container double cream
• 0.5 bunch dill
• 1 pinch saffron
• 1 package wild rice mix
• salt
• pepper

Instructions

1. 1. Rinse the fish under running water and pat it dry with a kitchen towel.
2. 2. Cut the sole fillets in half lengthwise.
3. 3. Cut the salmon into strips that are the same length as the sole halves.
4. 4. Drizzle the fish with lemon juice and season with salt and pepper.
5. 5. Wrap one sole fillet and one salmon fillet around each other.
6. 6. Secure the ends of the fish rolls with a wooden skewer.
7. 7. Peel the shallots and chop them finely.
8. 8. Sauté the shallots in the butter until translucent.
9. 9. Pour in the fish stock and the white wine.
10. 10. Let the sauce simmer gently for 5 minutes.
11. 11. Carefully place the fish rolls into the sauce.
12. 12. Let the fish rolls steep in the sauce for 6 minutes.
13. 13. Remove the fish rolls and keep them warm.
14. 14. Add the double cream and the saffron to the sauce.
15. 15. Let the sauce reduce slightly until it thickens.
16. 16. Cook the rice according to the package instructions.
17. 17. Plate the fish rolls.
18. 18. Serve the fish rolls with the sauce and the rice.
19. 19. Garnish the dish with fresh dill sprigs.

Nutrition per serving

• kcal: 1077
• Protein: 87 g · Fett/Fat: 34 g · Carbs: 95 g