Sole Rolls in Orange Cream Sauce

A great do-it-yourself fish recipe:

Rinse sole fillets, season with salt and pepper, and twist into bows with skin side in.

Rinse oranges in hot water, rub dry. Peel two oranges thick enough to remove the white skin with them. Fillet oranges, reserving juice. Squeeze the third orange. Peel and chop shallots, sauté in hot fat. Add clear soup, vermouth and dill and bring to a boil.

Add sole loops to the stock and cook at low temperature for about 5 minutes. Remove the fillets and keep warm in the oven at 80 degrees with the lid closed.

Pour the stock through a sieve. Add orange juice and cook for about 2 minutes. Then add cream with a blender. Season the sauce with salt, pepper and sugar and heat the orange fillets in it.

Arrange sole loops with sauce and orange fillets on plates and garnish with dill if desired.

Serve with crisp steamed vegetable strips and baguette.

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