Sole fillet stuffed with ham, with sauce
6 servings
35 minutes
Fillet of sole stuffed with ham and served under a delicate béchamel sauce is an exquisite dish of European cuisine. This recipe combines the delicacy of fish with the rich meaty notes of ham, while the sauce adds softness and a creamy texture to the dish. Special attention is paid to the cooking technique: the rolls are carefully steamed to preserve the juiciness and natural flavor of the fish. The dish is garnished with chopped eggs, adding tenderness and an appetizing appearance. Such a treat is perfect for a festive dinner or romantic meal, captivating with its elegance and harmony of flavors. Serving requires warm dishes to maintain the ideal temperature, while lemon adds a fresh citrus note. This recipe embodies the sophistication of classical cuisine, delivering true gastronomic pleasure.
1
Remove the rack from the fish pot and pour in cold broth.
- Fish broth: 150 ml
2
Roll the sole fillets into not too tight rolls, securing them with wooden sticks. Place the rolls on a rack and set it in a pot.
- Fillet of sole: 1.2 kg
3
Bring the broth to a boil over medium heat, turn off, and place a rack diagonally on top of the pot to let excess liquid drain; the fish should not cool down (for this purpose, cover it with a towel dampened in boiling water and well wrung out).
4
Transfer the fish rolls to a heated dish, removing the wooden sticks first. Fill the centers with chopped ham. Drizzle the rolls with béchamel sauce and sprinkle with finely chopped eggs (there should be significantly more yolk than white). Serve at the table.
- Serrano ham: 200 g
- Bechamel sauce: 250 ml
- Chicken egg: 6 pieces
- Salt: to taste