Preparation time: 30 minutes
Cooking time: 30 minutes
 

1. Fillet the soles and roll the fillets up with the ham slices. Fasten with a toothpick and set aside.

Cider compote

1. Melt a little butter; add the chopped apples and 250 ml (1 cup) cider.
2. Cook for 30 minutes, covered, over low heat.

Cider jus

1. Reduce 120 ml (1/2 cup) cider until almost evaporated.
2. Add another 120 ml (1/2 cup) cider.
3. Whisk in the cold butter, in pieces, and season.

Choux pastry

1. Bring the water, sugar, salt and butter to a boil in a saucepan; off the heat, add the flour. Return to the heat and mix well with a wooden spoon to dry it.
2. Off the heat, beat the eggs in one at a time.
3. Combine the choux pastry with the Gruyere and sesame seeds. Roll into pingpong sized balls and roll in flour.
4. Deep fry the balls in 170° C (340° F) oil.

Finishing

1. Cook the sole rolls in butter in a skillet.
2. On each plate, place a little cider jus, a sole roll, a spoonful of the apple compote and the sesame beignets.