Sole Rolls with Saffron

Code24

Ingredients for 4 people (4 rolls per person):
800 g sole fillets (reserve bones and head)
1 red onion, chopped
1 leek (white part), finely chopped
30 grams. butter (and a little more for greasing the pan)
150 ml. white wine or sherry
1 sprig thyme
1 bay leaf
6 sprigs parsley
1 shallot, minced
1 tsp saffron
250 ml. cooking cream
The juice of one lemon
Preparation:
Sauté the leeks in a saucepan with 15 g butter. When translucent, add the bones and
the heads of the sole fish, plus the wine, 300 ml. water, thyme, bay leaf and the parsley
sprigs. Simmer for 20 minutes over low heat. Strain and reserve this broth.
Roll the fillets of sole and fasten with a toothpick. Arrange them on a baking dish,
previously smeared with butter; spread the shallot, saffron on the baking dish and pour
on some of the reserved broth. Cover the pan with a foil and bake at 180 degrees (in a
preheated oven) for 15 minutes.
Meanwhile, cook the remaining broth until reduced to half.
Remove the fish from the oven, and pour the liquid from the tray in the saucepan with
the reduced broth, and add the cream. Return the fish to the oven ( turned off ) to keep
it warm. Cook the broth over low heat until reduced by half. Add the lemon juice and
26