Stuffed Fillets of Lemon Sole on Vegetables

Halve leek lengthwise, rinse under running water and cut diagonally into tender strips. Halve carrot lengthwise and finely slice or possibly slice. Cut celery into fine slices at the beginning, then into very fine strips (julienne). Blanch all vegetables together in boiling water for three minutes. Drain and spread evenly in a baking dish.

Set aside a few stems of chives for garnish. Cut remaining chives into fine rolls. Keep half of them ready for the sauce. Mix the rest with cream cheese and a tiny bit of salt and pepper.

Season fillets lightly with salt and drizzle with juice of one lemon. Spread one side with the cream cheese. Roll up and place on top of the vegetables.

Pour the soup all around next to it. Cover with aluminum foil and place in the middle of the 200 °C hot stove. Cook for about thirty minutes.

Remove the casserole dish from the stove. Strain the liquid into a small pan. Cover vegetables and fish repeatedly and keep warm in the turned off stove.

Bring the liquid to a boil over high heat until half cooked. Add sauce cream and cook briefly until heated through. Remove from the heat and add the horseradish, grating it finely. Add the remaining chives and season with salt and pepper.

Divide the vegetables evenly on hot plates. Place the fish rolls on top and garnish with the sauce.

Serve with long grain rice or boiled potatoes.

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