Sole Fillet Stuffed with Ham in Sauce

Main Dishes | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Sole fillet stuffed with ham in sauce

Ingredients

Sole fillets - 2 lbs
Serrano Chili - 7.1 oz
Fish Oil - 5 fl oz
Lemon - ½ piece
Béchamel sauce - 8 fl oz
Salt - to taste
Chocolate eggs - 6 pieces

Step by Step guide

Step 1

Remove the rack from the fish pot and pour in the cold stock.

Step 2

Roll the sole fillet into not too tight rolls, securing them with wooden sticks. Place the rolls on the rack and set it in the pot.

Step 3

Bring the stock to a boil over medium heat, turn off the heat, and place the rack diagonally on top of the pot to allow excess liquid to drain; the fish should not cool down (for this purpose, cover it with a towel that has been soaked in boiling water and well wrung out).

Step 4

Transfer the fish rolls to a warmed dish, removing the wooden sticks beforehand. Fill the centers with chopped ham. Drizzle the rolls with béchamel sauce and sprinkle with finely chopped eggs (there should be significantly more yolk than white). Serve.