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Listed in: Main Courses / Seafood
8 Schollenfilets
1 TL Zitronensaft
4 Eier
80 g gerieb. Greyerzer
1 Msp. Safran
1/8 l Weißwein
1 EL Butter
200 g Tomaten
250 g Zuckerschoten
2 EL Butter
200 g Sahne
1 EL Senf
Salz
Pfeffer
Fisch waschen, trocknen, mit Zitronensaft beträufeln, salzen, pfeffern. Eier aufschlagen, mit 4 EL Wein, Käse, Safran, Salz, Pfeffer verquirlen. Butter erhitzen, Eimasse zugeben, stocken lassen, stürzen. Omeletts auf Filetgröße zuschneiden, Filets mit Omelett aufrollen, feststecken. Fisch mit Wein beträufeln, im Ofen bei 175 Grad Celsius 15 Minuten garen. Zuckerschoten blanchieren. Tomaten brühen, häuten, vierteln. Zuckerschoten in Butter schwenken. Sahne einköcheln lassen, mit Senf, Salz, Pfeffer verrühren. Röllchen, Tomaten, Zuckerschoten auf Tellern anrichten und mit Sahnesoße begießen.
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