Ruffled Sole Fillets Filled with Arugula

Ingredients

• 8 sole fillets about 80 g each (skin removed)
• 1 handful Arugula
• 1 Shallot
• 1 Garlic clove
• 300 g oyster mushrooms
• 3 Tbsp plant oil
• Salt
• white pepper
• 100 ml dry white wine
• 200 ml fish stock
• 200 ml heavy cream
• 2 tbsp crème fraîche
• Lemon juice

Instructions

1. 1.

   Wash and pat the sole fillets dry. Wash, trim, and drain the arugula. Place 2-3 arugula leaves on each fillet’s skin side and roll up, securing with toothpicks. Peel and finely dice the shallot and garlic. Clean the mushrooms and slice or tear into strips. Brown in 2 tbsp hot oil, season, then remove from pan. In remaining oil, sauté shallot and garlic briefly, deglaze with wine, reduce almost completely, add stock, pour in cream, simmer until slightly thickened, stir in crème fraîche, salt, pepper, and lemon juice to taste. Add the fish rolls with mushrooms to the sauce, cover, and let steam for about 8 minutes over gentle heat.

2. 2.

   Remove toothpicks, roughly chop remaining arugula, arrange rolls on mushroom sauce, sprinkle with arugula, and serve.