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.
Cook for a further ten minutes and then remove the bay leaf; blend in a mixer and keep warm.
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.
Place the rolls in an oven dish, sprinkle with white wine and place in the oven.