15 gr Cherry tomatoes
250 gr Potatoes
550 gr Sole fillets
Dry white wine
Peel the potatoes and cut into thin slices. Cook in a covered pan with the bay and a pinch of cumin, add a little oil and hot water. After ten minutes add the tomato sauce and salt.
Chop the tarragon and parsley and sprinkle over the sole fillets. Add salt to taste and roll up the fillets, fixing them with a toothpick.