for 4 person

Bulgur wheat

1 tbsp	olive oil
1	onion, finely chopped
200 g	bulgur
5 dl	water
1	tangerine, zest peeled with a peeler
¾ tsp	salt
150 g	baby spinach

Involtini

8	lemon sole fillets (approx. 500 g)
¼ tsp	salt
2	tangerines, cut into wedges
3 dl	fish stock
1 ½ dl	white wine

Saffron sauce

1 tbsp	Maizena cornflour
1 dl	cream
1	tangerine, 2 tbsp juice
½ tsp	saffron threads
	salt and pepper to taste

How it's done

Bulgur wheat

Heat the oil in a pan, add the onion, sauté for approx. 2 mins. Add the bulgur wheat, sauté for approx. 2 mins. while stirring. Pour in the water, add the tangerine zest, cover and simmer for approx. 10 mins., season with salt. Add the spinach, mix.

Involtini

Salt the fish fillets, top with the tangerine. Roll up the fish fillets and secure each with a toothpick. Place the involtini in a pan, pour in the fish stock and wine, heat through. Cover and cook over a low heat for approx. 4 mins. Carefully remove the involtini and keep warm.

Saffron sauce

Strain the cooking liquid, retain 200 ml and pour back into the pan. Stir the cornflour into the cream, pour into the pan while stirring, add the tangerine juice and saffron, bring to the boil. Reduce the heat, simmer for approx. 5 mins. until the sauce is thick and creamy, season. Serve the bulgur wheat and involtini with the sauce.

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