Fish Roulades in White Wine Sauce - Fiskrulader i vitvinssås

FISH ROULADES IN WHITE WINE SAUCE

Fiskrulader i vitvinssås

Serves 4

8 fillets of sole

salt, pepper

Filling:

1 shallot

1.7 oz smoked salmon,

approx 2 to 3 slices

0.4 cup creme fraiche

White wine sauce:

1 shallot

2 +2 tablespoons butter

0.4 cup white wine

2 tablespoons flour

0.8 cup heavy cream

0.2 cup water and pan juices

salt, pepper

Decoration:

2 tablespoons salmon roe

dill

For serving:

boiled potatoes

green beans

Preheat oven to 392F.

Cut off the fin meat on the sides of the fish fillets. Place them skinside up on a baking paper and sprinkle with salt and pepper.

Filling:

Peel and chop the shallot. Cut the smoked salmon in small pieces. Mix onion, salmon and creme fraiche and place a dab of filling on each sole fillet. Roll them up and put them in a greased, oven-proof pan. Cover with greased baking paper and cook in the middle of the oven for about 10 minutes. Reserve the pan juices.

White wine sauce:

Peel and finely chop the shallot. Sauté until glossy in a saucepan with 2 tablespoons butter. Add wine and reduce until almost half the amount remains. Sprinkle with flour and add cream, water and pan juices while stirring. Simmer the sauce for 5 minutes and stir occasionally. Add 2 tablespoons butter in dabs and stir until melted. Flavor to taste with salt and pepper.

Place the fish on warm plates and spoon some of the sauce over each. Decorate with roe and dill. Serve remaining sauce separately. Serve with boiled potatoes and green beans.

Enjoy!

Bella