Stuffed Sole – Anja and Gerit Kling

Drizzle the fish with lemon and season with fish spice and salt to taste (depending on the composition of the fish spice). Spread the shrimps evenly on top, sprinkle a little of the freshly chopped dill on top, roll up the fish fillets and pin them tightly with a wooden stick.

In a larger saucepan, bring the stock ingredients – except wine – to the boil. Only then add white wine. Put the fish rolls into the broth and cook on low heat for about seven minutes. Remove the fish rolls from the broth and keep warm.

Pour off the fish stock into a large enough bowl and return the indicated mixture to the saucepan. Stir through with crème fraîche, white wine and cognac to form a sauce and bring to the boil briefly over a low heat. Skim off some of the sauce, stir through with the egg yolks and pour back into the remaining sauce, which should now stop bubbling slightly. Add the remaining crab and the remaining freshly chopped dill to the sauce form and season with salt.

Put the fish rolls into the sauce and let them simmer for five minutes at low temperature (do not let them simmer too long, otherwise the fish meat will be dry).

Arrange the fish rolls on plates, cover with the dill-white wine sauce and garnish with toasted almond flakes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste.

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