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  • Lemon sole rolls with tarragon béarnaise sauce

Recept time 40 min.
Recept time 4
Recept time Saucepan

How about pulling out all the stops and make a delicious fish dish? Make lemon sole rolls and top it off with a tarragon béarnaise sauce.


  • 200 g EAT ME Bimi®
  • 2 EAT ME limes
  • 5 g EAT ME tarragon
  • 1 shallot
  • 2 bay leaves
  • 4 eggs
  • 50 g cold butter
  • 400 g lemon sole fillets
  • 150 g salmon filet
  • 1 L of water
  • 400 g precooked potatoes
  • 12 g fish seasoning
  • 100 ml white wine
  • salt

Let's get to work

  1. Clean the shallot and cut into quarters. Cut one lime in half.
  2. Add the shallot, lime, half of the tarragon, 2 bay leaves and a pinch of salt in a saucepan with 1 liter of water to make a herb stock. Put the pan on low heat for 30 minutes to draw out the flavours.
  3. Blot the lemon sole and salmon dry with paper towels. Sprinkle the fillets with the fish seasoning. Cut the salmon fillet in the same number of cubes as the number of lemon sole fillets.
  4. Place one piece of salmon fillet at the beginning of the lemon sole fillet and roll it up. Place the rolls in an appropriate dish.
  5. Pour 900 ml of the herb stock with the rolls so that they are covered. Cover the dish with aluminum foil and let it cook for 15 minutes.
  6. Separate the eggs, remove the yolks. Put the yolks in a saucepan, add the white wine and 100 ml of warm water.
  7. Continuously whisk on high heat so it becomes foamy. After 4-5 minutes remove the saucepan from the heat.
  8. Cut one lime in half and squeeze the juice into the saucepan.
  9. Add a pinch of salt and pieces of the cold butter. Gently whisk this in the sauce.
  10. Now chop the remaining tarragon and mix it with the sauce.
  11. Blanch the Bimi® for 3 minutes and then remove them from the pan and place on a separate plate.
  12. Meanwhile, boil the potatoes for about 3 minutes in a separate pan.
  13. Divide the Bimi® and potatoes evenly on the plates.
  14. Remove the aluminium foil from the dish, remove the lemon sole rolls from the liquid and divide evenly on the plates.
  15. Pour the béarnaise sauce on top of the lemon sole rolls.

More recipes with lime

Salade met physalis bessen
Salad with physalis berries
Suikermaïs met Mexicaanse boter
Sweetcorn with Mexican butter
Limoenthee met munt
Lime tea with mint
Avocado-garnalen cocktail
Avocado-shrimp cocktail
Kaasplank met papajachutney
Cheese platter with papaya chutney

Read more about the used products

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