Sole rolls with leek

 

Boulettes de sardines
 
  • 500 GRAM LEMON SOLE FILLETS
  • 1 1/2 CUP WHITE WINE
  • 2 TBSP FLOUR
  • 2 TBSP BUTTER
  • 1/2 CUP FISH STOCK
  • 1 LEEK
  • HANDFUL DILL, cut
    •
 
  • 400 GRAM SARDINES, cut in small pieces
  • 2 CLOVES GARLIC, chopped
  • HANDFUL PARSLEY, cut
  • 2 EGGS
  • 2 TBSP BREADCRUMBS
  • 3 TBSP FLOUR
    •

Cut the leek in long strips. Cook them 5 minutes. Put one leek on each sole fillet and roll them up; fix the rolls with a tooth pick. Bring 1 cup of wine to the boil with one cup of water, lower the heat and poach the sole rolls for 10 minutes. Melt the butter, add the flour and simmer for 3 minutes while stirring. Add the remaining wine and the fish stock and simmer for 3 minutes. Stir well. Pour the sauce over the fish and sprinkle with dill.
Mix the sardines with one egg, the garlic, the parsley and the breadcrumbs and pepper and salt to taste. Shape this onto small balls. Roll the balls first through the flour and then through the remaining egg. Fry the balls in a layer of hot oil until brown on all sides.

This is an Algerian recipe. On the 5th of July 1962, Algeria became independent from France. There had been struggle for a long time and even De Gaulle had to return, but in the end France had to let go.  Click on culinary calendar for more links between cooking and history.


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