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Agristo Duchess potatoes |
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200 ml |
white wine |
|
100 ml |
white wine vinegar |
|
200 ml |
water |
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1 |
shallot |
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3 cloves |
garlic |
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|
black pepper |
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|
pair of sprigs of thyme |
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3 |
bay leaves |
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4 |
fillets of sole |
|
250 grams |
peeled shrimps |
|
200 grams |
glasswort |
|
200 ml |
cream |
|
0.5 |
lemon |
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salt and pepper |
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pair of lumbs of butter |
Prepare the Duchess potatoes according to the cooking instructions.
Bring the white wine with white wine vinegar and water to a boil. Add: coarsely chopped shallot and garlic, as well as black pepper, thyme and bay leaf. Reduce to 1/3.
Strain the reduced wine and add the cream, a few lumps of butter and lemon juice.
Season some more with pepper. Do not let the sauce boil again.
Season the sole fillets with salt and pepper and roll them up. Place the rolls in a steamer pot and steam for 8 min. according to size. Cook the samphire briefly (1-2 min).
Place some samphire on the plate, then the steamed sole rolls, some beurre blanc sauce and shrimp!