Ingredients to make Sole rolls with prawn sauce:
- 8 sole fillets
- 300 g of prawns
- 1 liter of fumet (fish broth)
- 1 garlic
- 1 small can of natural tomato
- 1 tablespoon cornstarch
- 1 glass of cognac and another of sherry
- 1 tablespoon sweet pepper
- 1 envelope of saffron in branch
- 1 onion and salt
- olive oil
How to make Sole rolls with prawn sauce:
- For the sauce chop the onion and garlic and fry in a pan with oil. Once the onion is cooked, we crush the prawns separately in a mortar. Once this is done, we mix them with the sauce, fry everything, and sauté it. Add the cognac and heat the inside of the casserole so that the alcohol burns.
- Add the crushed tomato, the saffron packet and the paprika, and let it cook, adding a liter of fish stock. When everything is cooked, dilute the cornstarch in sherry and add to the sauce. Let the sauce thicken. Pass the sauce through the blender and strain through a strainer.
- For the sole roll up the sole and place the rolls on a baking tray. Cover with the seafood sauce, placing it in the oven for 15 minutes at 200 ºC. When we take it out of the oven, decorate with a little chopped parsley and some prawns along with the seafood sauce.
