Sole Rolls with Shrimps, Saffron Sauce, Vegetable Jul

Roll the scampi into the sole fillets and close with wooden sticks. Important: Roll the side of the filet that rests on the bone outwards. Bring the fish stock to the boil, blanch the vegetables cut into fine strips in it, remove, set aside. Poach the rolls in the same fish stock for about 3 min, remove from the hot plate and pull in the stock. Heat butter, sauté diced shallots, flambé with vermouth, add white wine and briefly boil everything together. Pour into the second

Pour the second fish stock and let it boil up again. Stir 5 tablespoons of whipped cream with the egg yolks. Add the remaining whipped cream to the sauce, cook a little and remove from the heat. Add the yolks, stirring vigorously with a whisk. Gradually fold in cold butter cubes using a hand blender. Add well drained vegetable strips and saffron threads and warm everything together in a water bath. Warm the stuffed sole rolls briefly, remove from the fish stock, drain briefly on a dish rack, arrange on a heated plate and garnish with the vegetable sauce.

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

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