|8 lemon sole fillets|
|100 g rocket|
|20 g pine nuts|
|Season the lemon sole fillets with salt and pepper. Spread the rocket and pine nuts on the fish fillets, roll the fillets up from the pointed end, then secure them with toothpicks. Grease the perforated cooking tray and put the fish rolls in it.|
|Put the perforated cooking tray into the cold cooking space at level 2. Start the recipe. Steam 80°C, 10 minutes.|
- Greasing the cooking tray prevents the fish rolls from sticking to it.
- To make the dish more colourful, use 4 red and 4 white fish fillets.
- Perforated cooking tray
|20 g||pine nuts|
|8||lemon sole fillets|
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