For 4 people
Ingredients:
1/2 bunch of lemon balm
1/2 bunch of dill
3 shallots
Juice of 1 lemon
125 g crème fraîche
Salt
white pepper
650 g sole fillets (cut into 8-12 long pieces)
50 g butter
50 ml white wine
150 g cream
Preparation:
Chop the dill and lemon balm finely. Peel the shallots and cut them into small cubes.
Mix lemon juice, 1 teaspoon of lemon balm, 4 teaspoons of dill with crème fraîche, salt and pepper until creamy. Spread on the sole fillets, roll them up and secure with a toothpick.
Heat the butter in a coated pan and fry the rolls on all sides for a maximum of 5 minutes. Remove from the pan and keep warm on a plate.
Sautee the shallots in the frying fat until translucent, deglaze with white wine and let it boil down a little. Then pour in the cream, season with salt and pepper and bring to the boil again. Remove the pan from the heat, stir in the remaining herbs and baste the sole rolls with dill.
Enjoy your meal.