Clean the fish fillets, dry them, acidify with the juice of one lemon, leave for 15 min.
Cut the dark green leaves of the leek into small pieces, cut only the lower part and the celery into slices. Peel and finely dice shallots.
Melt the fat in a frying pan and sauté the vegetables for about 10 minutes on 2 or automatic cooking plate 4 to 5. Dry fish fillets, season lightly with salt, turn in flour to the other side. Shake off excess flour.
Put the sautéed vegetables in an ovenproof dish, place the fish fillets – folded once – on top. Drizzle a little wine around the sole fillets, place the mold in the oven with the lid closed.
Circuit:
180 to 200 °C , 2nd slide rack v. U.
180 to 200 °C , convection oven
30 to 35 min
Drizzle the fillets 2 to 3 times with the white wine, after 20 min pour the whipped cream over the fillets and the vegetables, bake without the lid for another 10 to 15 min.
Serve the dish sprinkled with parsley. Serve with long grain rice or risotto.
70 min.
of Hamburgische Electricitätswerke Ag
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