Clean all the fish fillets, acidify them. Spread sole fillets on a plate, season with salt and season with pepper. Grind the redfish fillets in a universal shredder or possibly a hand mixer, squeeze well in a sieve. Mix this quantity with egg, whipped cream, salt and pepper, divide into 3 portions. Mix one unit with chopped spinach, one with lobster or possibly crab paste and one with saffron.
Coat each of 4 fillets with the same amount and roll up.
Place the rolls close together in a greased gratin dish. Pour wine, close the mold (perhaps aluminum foil) and cook in the oven until done.
Circuit: 200-220 degrees , 2nd slide bar v. U.
180-200 degrees , convection oven about 30 min.
For the sauce, sauté the shallots in light butter or butter on 2 or automatic hotplate 4-5, extinguish with wine and juice of one lemon and boil vigorously. Remove the saucepan from the heat and add the cold butter in flakes until a creamy sauce is formed. Season with salt, pepper and a little sugar.
Serve with herbed rice and a green salad.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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