strips of orange peel and a small
bunch of asparagus onto each fi let.
Roll up the fi lets and fasten them with
the wooden skewers.
Put the fi sh stock and white wine
into the roaster. Butter the steaming
insert lightly, distribute the orange
slices in it and put one roulette on top
of each; salt and pepper them. Put
the steaming insert into the roaster,
close the lid, put in the thermometer
and heat up the ecompact. As soon
as a temperature of °C has been
reached, steam the fi sh roulettes for
to minutes. Remove, cover and
keep warm.
In the meantime, prepare the cur-
ry-lime butter. Halve the chili pepper
lengthwise, remove the seeds and
cut it into fi e strips. Zest one lime
and press out all the limes. Roast the
chili, curry and lime zest in a pot with
the oil. Add the lime juice and ml
steaming broth. Reduce the sauce.
Take the pot off the stove and stir in
the cold butter in knobs. Season the
sauce to taste with salt and sugar.
Arrange the steamed fi let of sole
roulettes on plates and drizzle the
curry-lime butter on them. Serve with
white rice or a mixture of white and
wild rice.
EN
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