Sole with romanesco broccoli and bacon

Sole with romanesco broccoli and bacon

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 418 kcal
, Fat: 20 g
, Carbohydrate: 25 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Quark sauce

250 g half-fat quark
3 tbsp dill, roughly chopped
½ tbsp lemon juice
½ tbsp olive oil
salt to taste


600 g new potatoes
salted water, boiling
1 tbsp olive oil
400 g Romanesco broccoli, cut into small florets
¼ tsp salt
1 bunch radish, quartered
a little dill, torn


100 g bacon sliced
4 sole fillets (MSC) (each approx. 100 g)
½ tsp salt
a little pepper
1 organic lemon, a little grated zest
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How it's done

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Quark sauce

Combine the quark, dill, lemon juice and oil, season with salt.


Boil the potatoes, uncovered, in boiling salted water for approx. 15 mins. until soft, drain. Heat the oil in the same pan, add the romanesco broccoli, cover and sauté for approx. 10 mins., stirring occasionally. Add the radishes and cook for a further 5 mins. season with salt. Return the potatoes to the pan and heat gently. Garnish with dill.


In a non-stick frying pan, gently fry the bacon until crispy, remove. Season the fish fillets and fry for approx. 2 mins. on each side. Serve the fish with the bacon on top of the vegetables, scatter over the lemon zest and serve the quark alongside.

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