Sole with Vegetable Stuffing in the Cocotte

Festive dishes for Easter

Peel the skin of the sole from the tail and cut the outer fins into small pieces. (This can also be done by the fishmonger.) Score the cleaned sole at the bone so that it is still connected at the head and tail end and at the outer sides.

Clean all the vegetables and blanch them briefly in salted water and then rinse them.

Butter an ovenproof dish well and season the sole with salt and pepper and place it in the dish. Sprinkle shallots around the sole. Then unfold the fillets and stuff the vegetables into the sole.

Season with salt, pepper and nutmeg and butter flakes on top.

Pour the Noilly Prat, the whipped cream and a little juice of a lemon into the cocotte (gratin dish), cover the whole thing with aluminum foil and fix it with a string. The foil should be airtight.

Put the dish on the stove and simmer on low heat for about 8 minutes, then rest for 2 minutes. Remove the foil, sprinkle the sole with dill and parsley and serve with parsley potatoes.

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

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