Family Best Time >> Food

Lemon sole rolls with spinach and garlic carrot cream


Ingredients:4 people
  • butter
    5 nuts
  • liquid whipping cream)
    4 tablespoons
  • vegetable planter
    1 box 1/2
  • spinach leaves
    1 can 4/4
  • baby carrots
    1 box (1/2)
  • flounder
    4 x 400 g
  • chervil, chives
  • water
    1/2 l
  • garlic
    2 cloves
  • olive picks


Preparation:
  • Preparation time:30 minutes
  • Cooking time:35 minutes


Difficulty:[usr 2]

Remove the fillets from the lemon sole. Open the can of spinach, drain it. Put a piece of butter in a sauté pan and gently brown the spinach.

Open the can of carrots, drain it, pass through the blender, adding the water (1/2 litre).

Pour into a sauté pan and add the crushed garlic.

Reduce by 1/3, strain and add the cream, salt and pepper.

Open and drain the can of vegetable planter.

In a small skillet, brown it in butter. Season and add the chopped chervil.

Spread out each fish fillet, place a spinach knob at the end and roll up to form the paupiette, hold it closed using an olive pick. Season with salt and pepper, cook in a couscous or steam for 7 to 10 minutes, drain, keep warm.

Arrange the planter in the center of each plate. Pour the carrot cream all around and arrange the rolls on top.

Garnish with chopped chives.

Lemon sole rolls with spinach and garlic carrot cream