By Helmut Thieltges, Waldhotel Sonnora, Dreis (near Wittlich)
For 4 people: 8 sole fillets, salt, pepper, lemon juice, 1 tsp finely chopped caraway seeds, 1 small head of white cabbage, 0.1 l poultry stock, 2 finely diced shallots, ½ l fish stock, ¼ l white wine, 2 cl original Dauborn caraway seeds (or Maltese), ¼ l double cream, 1 pinch of cayenne pepper, clarified butter, 1 tbsp whipped cream.
For the sauce, sauté the shallots in butter, pour in the white wine and fish stock and reduce completely. Pour in the double cream, add the caraway seeds and bring slowly to the boil. Reduce by about 1/3 and strain through a fine sieve. Blend in a few pieces of ice-cold butter with a hand blender and season to taste with salt, cayenne and lemon juice. Before serving, stir in the whipped cream and caraway schnapps and whip the sauce again until fluffy.
Cut the white cabbage leaves without the thick leaf veins into approx. 2 cm long lozenges and sauté in butter, pour in the chicken stock and steam until not too soft, season with salt, pepper and a little ground cumin and arrange in large, deep plates.
Season the sole fillets with salt, pepper and lemon juice and fry in clarified butter until nice and golden and juicy.
Arrange the sole fillets on the white cabbage loin and pour the hot sauce around them. As a side dish possibly wild rice.
from Waldemar Thomas