Roulade of sole stuffed with shrimp

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Ingredients
130g of peeled shrimp, sole 3 (250g each) filleted, chopped almonds, scallions, 1 zucchini, 1 carrot, green beans, parsley, 1 glass of dry white wine, olive oil, salt and white pepper.

Conduct recipe

Chop the shrimp in the mix with almonds, shallots and a clean salt. Distribute the mixture on fillets of sole and sprinkle with chopped parsley. Roll fillets and place in a baking paper lined oven. Salt, pepper and dress the roll with a little oil, then pour the wine around fish and cover the pan with aluminum foil. Bake in oven at 200 degrees for 15-20 minutes. Meanwhile, cut the carrot and zucchini into cubes and green beans in a diagonal pieces. Boil the green beans and carrots for 5 minutes, drain and put them together with the zucchini in a non-stick frying pan with oil remained. Salt, pepper and then cook a medium flame for 10 minutes. Remove the pan from the oven, transfer the roll to a serving dish pre-heated, spread over the vegetables and serve.

Proposal by: radiosity