Pat the sole fillets accurately with the skinless side down, sprinkle with the herbs and put to cool.
Boil beet and sauerkraut, apple juice, quinoa and onions and make on low fire about thirty min (fifteen min in pressure cooker). Seasoning. Stir in the chopped kitchen herbs, cool.
Spread the sauerkraut mixture evenly on the sole fillets. It is important that the white side comes to the outside. Roll up the fillets, do not tie too tightly with spaghetti, as the fish will expand during poaching.
Steam the fish rolls on a steamer at low temperature for 12 to fifteen minutes.
Heat the fish stock together with a little beetroot juice. Make a mirror on heated plates. Cut the fish rolls in half and arrange on the sauce together with the seasonal vegetables.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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