Christmas starter! Delicious silt tongue rolls cooked in white wine with a tomato vinaigrette. Enjoy and stay healthy

20 minutes
Easy
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 sole per person
  • 2 tomatoes
  • 1/2 red onion
  • 1 lime
  • salt and pepper
  • 500 ml white wine
  • fresh parsley
  • olive oil
  • red wine vinegar

How to prepare it:

Preheat the oven to 200 degrees.

Fillet the fish (or buy them filleted) and lay the fillets separately per quarter. Sprinkle some salt and pepper over the fish. You use 1 half fish, so 2 quarters per roll. Each time place the thick, firm side of the fillet on the less sturdy jug of the other fillet. Roll the fish firmly and insert a small wooden prod to keep the rolls in place. Place the rolls in a shallow baking dish and pour the white wine into the dish. Cover the baking dish with some aluminum foil and place the rolls in the hot oven for about 20 minutes.

Now you can prepare the vinaigrette. Boil some water to skin the tomatoes. Remove the skins and seeds from the tomatoes and chop the flesh into small cubes. Put these in a bowl with some salt and pepper, a good drizzle of olive oil and some red wine vinegar. Grate the zest of the lime and chop it finely. Add to the tomato mixture. Peel and chop the onion and add it.

Put a small saucepan on the heat and heat the tomatoes vinaigrette in the pan. Meanwhile, finely chop the parsley. Serve the warm sole rolls with the warm vinaigrette. Remove the wooden stick and sprinkle some chopped parsley over it.