Lemon Sole Roll with Smoked Salmon and Wild Garlic

Have you tried this fish recipe yet?

Sauce:

Boil vermouth and fish stock at high temperature to 100 ml. Add the heavy cream while stirring and continue to simmer gently until the sauce thickens. Season with salt, pepper and lemon zest.

Cut the wild garlic into very fine strips. Leave half of it to cool for the sauce. Use the rest for the fish.

Season the fish fillets with salt, pepper and juice of one lemon. Spread out with the skin side up. Sprinkle with half the wild garlic and place 1 slice of salmon on each. Roll fillets up tightly and cut in half with a sharp kitchen knife. Push each 3 rolls together with the cut side facing up. Place the fish rolls in a buttered sieve form and cook over steam with the lid closed for just under 15 minutes until the fish is no longer glazed.

Just before serving, bubble up the sauce and add the chilled wild garlic. Divide evenly among preheated plates, placing 3 fish rolls on each plate. Serve immediately.

Tips

Offer 2 rolls per person as an entrée. As a variation, you can also use sole instead of lemon sole.

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