450 g mashed Reineta apple
100 cl milk
25 g roux (butter and flour)
3 egg whites to the soft peak stage
3 soles 400 g each
100 cl white wine
100 cl vinegar
2 tablespoons dried nettle
100 g cream (20 % fat)
150 g butter

For the Reineta soufflee

Boil the mashed Reineta apple with the milk, once boiling bind with the roux and leave to cool. Stir in the egg whites and half fill the sole fillets, making a mould with them. Put them in the oven at 180ºC for 12 minutes, leaving the soufflee rise until brown. Remove from the oven, taking care the soufflee does not go down.

For the nettle sauce

Boil down the nettles with wine and vinegar, allow to cook until the liquid is reduced, add the cream and boil until consistent. Add small bits of butter and stir with the beater until thick.

Place three rolls with the stuffed sole in the middle of the dish and the sauce on the side.