Sole Rolls on Leek with Turmeric Sauce

Blanch tomatoes in boiling water, rinse, skin, halve, core, dice. Rinse cilantro, pluck leaves from stems.

Preheat oven to 180 °C. Peel, quarter, core and chop apple. Peel garlic and onion, chop finely, sauté in half of the butter. Sauté apple briefly, add turmeric powder.

Add fish stock (1) and cook for 15 minutes. Add double cream, make sauce 2 min., crush finely, pass through a sieve, season with salt and pepper. Coarsely chop salmon fillet, season with salt and pepper, finely grind in a hand mixer.

Gradually add whipped cream, refine farce with cognac, pass through a sieve and season.

Lightly pound sole fillets, brush skin side with farce, roll up fillets. Grease an ovenproof dish with remaining butter.

Pin rolls together with wooden sticks, place in dish. Season fish with salt and pepper, pour white wine and fish stock (2), cover rolls and cook in oven for 15 minutes.

Clean leeks, slit lengthwise, rinse, shake dry, first cut into 4 cm long pieces, then into tender strips. Sauté leek strips in butter for three minutes, season with salt.

Spread leeks evenly on plates, place sole rolls on top, add stock to sauce form. Add diced tomatoes, pour sauce over rolls, garnish with cilantro.

Side dish tip: Basmati rice, drinks

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