it's in my belly

Stuffed sole with spinach saffron sauce. Seasoned the sole fillet on both sides then smoothed over with a mousseline (mixture of egg yolks, sole, snapper and salmon). Next they are rolled up and placed in a casserole pan and covered with court bouillon (stock made of: onion, carrot, celery, parsley, dill, white wine, bay leaves and peppercorns). I covered the pan with parchment paper and cooked in the oven at 375. About 20 minutes later the rolls were ready and I prepared a side of rice with a pinch of saffron for color. The saffron sauce consists of court bouillon, cream, butter, S&P and squeeze of lemon.