Stuffed sole rolls

2_07226 ROLLS of SOLE STUFFED with INGREDIENTS for 4 PEOPLE 2 sole fillets or cut into 8 fillets of sole, 200 g of Renan, an onion, a glass of Rosé or white, a yogurt, a cup of fish soup or a glass of water, a pepper, butter, salt, a pinch of cayenne pepper, parsley, one tablespoon of cornstarch.

Place the bianchetto over fillets of sole spread and keep aside a small amount for the final decoration.

Roll up the fillets and then stop it with a toothpick.

Grease a baking pan with a little butter, settle the threads and moisten with the wine, salted and put in oven for 10 minutes at medium temperature.

In a pan Sauté chopped onion in the butter and add the peppers cut into pieces; pour the broth and add salt (pepper is optional).

Check the rolls, place them on a baking sheet and pour the gravy into saucepan to them; blend everything together and pass through a strainer.

Add yogurt and mix well.

Put back on the fire by adding a tablespoon of cornstarch satin dissolved in a little water and boil until you get a smooth and delicate sauce.

At the last minute, add the bianchetto held aside and pour the sauce over the fillets, sprinkle with chopped parsley before serving.