Cocotte-Poached Sole Roll with Fruity Saffron-Pepp
Yield: 4 Servings Prep: 30 Min Cook: 12-14 Min Total: 44 Min
1 small yellow bell pepper
1 clove garlic
2 tbsp. olive oil
Juice and zest of 1 orange
75 ml / 5 tbsp. Noilly Prat
1/2 tsp. saffron
400 ml / 3 1/3 cups fish stock
4 sole fillets, around 60 g / 2 oz. each
Juice of 1/2 lemon
Cut peppers in half; remove cores. Pare pepper halves and dice very finely. Peel garlic and grate finely. Heat olive oil in a pan; saute garlic, peppers and orange zest. Deglaze with Noilly Brat. Add saffron, orange juice and fish stock; reduce by half. Season the stock generously with salt and pepper. Distribute 2/3 of it among four mini cocottes.
Preheat the oven to 180 °C / 350 °F. Wash zucchini and cut lengthwise into slices about 2 mm / 1/16 inch thick. Rinse sole fillets and pat dry, then season with salt, pepper and a little lemon juice. Top each fish fillet with 1-2 zucchini slices and roll up. Lay one roll into each mini cocotte, then cover with the remaining saffron-pepper stock. Put the lids on the cocottes and place them on a baking tray. Bake on the bottom of the oven for around 12-14 min.