Sole Salmon Rolls in Champagne Sauce

Boil the stock and add half of the champagne, bring to the boil and add the double cream. Boil everything by about 1/3.

Meanwhile, roll up the sole fillets with the salmon cut into thin slices. The side of the sole from which the skin has been peeled off must be on the inside, as it tightens more than the other. Season lightly with pepper and salt.

Cut leeks, carrots and zuccini into narrow strips and steam with a tsp. of butter in a covered saucepan over low heat until al dente. season with salt.

Pour the rest of the champagne into the sauce and pour in the sole rolls. Cover and cook for about 10 minutes in the boiling sauce.

Divide the vegetables evenly among the plates, place the rolls on top.

Mix the cold butter into the sauce in pieces with a blender. Pour the sauce over the rolls.

Goes well with long-grain rice

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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