Sole rolls with grapes

2_07169 Grape SOLE ROLLS INGREDIENTS for 4 PEOPLE 350 g white grape berries 300 g salmon fillet, 3 tablespoons of puree sorrel, 8 fillets of sole, 3 shallots, 60 g butter, 15 cl of white wine, 2 teaspoons dried fish fumet, salt, pepper.

Peel the grapes; keep aside 8 whole and cut the rest in half, remove the seeds over a bowl to collect the juice.

Place the salmon fillets in the freezer for 15 minutes, then cut them into thin slices.

Preheat oven to 180° Keep aside half the mashed sorrel.

Lay the fillets of sole, lean the salmon on top and garnish with a small amount of puree sorrel.

Roll forming of spring rolls and infilzateli on skewers alternating with grapes.

Peel and slice the shallots; Let them FRY for 5 minutes, soft focus, 20 g of butter and mashed Sorrel kept aside.

Stir in the wine, the comic, the grape juice, salt and pepper and butter a baking pan for Browning.

Lean over the skewers, add the chopped shallots, the rest of the butter and the mixture of wine.

Cover with aluminum foil and let bake for 15 minutes in hot oven.

Halfway through the cooking, add the cleaned grapes from seeds.

Serve the kebabs with their cooking juice and grapes.