Fish Roulades with Mustard Sauce

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 209 Kcal, 27g Protein, 4g Carbohydrates, 8g Fat


  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice
  • 1 bunch flat-leaf parsley
  • 1 tbsp. mild mustard
  • 0.5 tsp. salt
  • 600 g genuine lemon sole fillets
  • 1 tbsp. crème fraîche
  • a little pepper
  • 2 shallot
  • 1.5 dl vegetable bouillon
  • 2 fresh egg yolks
  • 1.5 dl dry white vermouth (e.g. Noilly Prat)
  • 1 tbsp. full cream
  • salt and pepper to taste


  • Grate zest of lemon, chop parsley finely, mix 3/4 of it with the mustard and crème fraîche, add salt to taste. Season the fish fillets, spread the filling on them, and roll them up.
  • Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, then cook the fish rolls on medium heat, covered, for approx. 8 minutes
  • For the mousse, chop the shallots finely, bring to the boil with the bouillon and vermouth, and reduce to half. Strain into a thin-sided bowl, leave to cool. Suspend the bowl over simmering water. It should not touch the water. Mix the egg yolks and cream, add, beat until frothy for approx. 4 minutes. Add the mustard and remaining parsley, season, and serve with the fish. Serving suggestion: potatoes or rice.

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