Whole Sole, Fried, with Capuns

five / ten min. Season sole with salt and pepper, dust with flour and fry in olive oil on both sides. As a last step add a little bit of butter and drizzle with a little bit of juice of a lemon.

Mix all the ingredients for the capuns (up to and including the chives) into a paste. Cover the blanched and drained chard leaves with it and roll it up like a parcel. Steep the capuns in the well-seasoned vegetable stock – one third covered. Remove, keep warm and prepare the stock with cream and sour cream to a creamy sauce. Season to taste with pepper, nutmeg, salt.

(*) Beat Blum, 44, comes from Lucerne. After various stations in Switzerland and the Usa, he took over the ‘Mühle’ in Flaesch Gr. in 1988. His cuisine became great several times. Three years ago he opened the cellar restaurant ‘Wein & Sein’ in Bern.

Tip: Always use an aromatic ham, it gives your dish a wonderful touch!

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