Sole and shrimp rolls in delicate saffron sauce with sautéed fennel

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Lightly grease a baking dish with 1 teaspoon of the olive oil.

2. 2

   In a bowl, combine the chopped shrimp with the gluten-free breadcrumbs, half of the parsley, half of the garlic, the lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Lay the sole fillets on a clean surface. Season with the remaining salt and a little pepper. Place a portion of the shrimp filling on each fillet and gently roll them up. Arrange the rolls seam-side down in the baking dish.

4. 4

   Drizzle the rolls with 1 tablespoon olive oil and bake for 14 to 16 minutes at 190 °C / 375 °F, until the fish is cooked through and the filling is firm.

5. 5

   While they bake, heat a skillet over medium heat. Add the butter and 1 teaspoon olive oil. Add the sliced fennel and a pinch of salt. Sauté for 6 to 8 minutes until tender and lightly golden. Keep warm.

6. 6

   In a small saucepan, heat the remaining teaspoon of olive oil over medium heat. Cook the shallot for 2 minutes, add the remaining garlic, and cook 30 seconds more. Add the white wine and saffron threads, and let reduce for 2 to 3 minutes.

7. 7

   Add the crushed tomato and fish stock. Simmer over medium heat for 5 minutes. Stir in the heavy cream, the remaining lemon juice, and a pinch of black pepper. Cook 2 minutes more until the sauce is light and slightly thickened.

8. 8

   Remove the rolls from the oven and let rest for 2 minutes. Serve the sole rolls over the sautéed fennel, spooning over the saffron sauce. Finish with the remaining parsley on top.