Sole Roulade

Ingredients:
4 Sole fillets (60/70g)
4 cherry tomatoes
80g basil leaves
2 bok choy
200g shitake mushrooms

Method:
Blanch the tomatoes and 8 basil leaves for 30 seconds. Cool down in ice water. Peel the tomatoes. Put sole filets on a plate and place basil and tomato on top. Roll the sole inwards. Fix together with a toothpick. Fry roulades for 2 minutes on each side and put in the oven (160?C) for 2 minutes.
Sauté the mushrooms and bok choy in a pan, season with salt and pepper. Place it on a warm plate.
Cut the sole in half, season with sea salt. Spoon the saffron sauce over the bok choy and mushrooms and garnish with basil.

Saffron sauce:
2 shallots
1 carrot
1 leek (white)
1 cup white wine
2 cup fish stock
1 cup cream
Bay leaves
Saffron

Wash and peel the carrot and cut into small pieces. Dice the shallots and leek and sauté in a pot. Add white wine, and reduce for a few minutes, add the stock and the cream. Reduce until half. Mix the sauce in a blender very fine. Add bay leaves and saffron.

Recipe: Herzog Winery & Restaurant, Blenheim

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