Sole fillets with tangerine beurre blanc

Sole fillets with tangerine beurre blanc

Total: 45 min. | Active: 45 min.
gluten-free
Nutritional value / person: 653 kcal
, Fat: 34 g
, Carbohydrate: 50 g
, Protein: 34 g

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Kale rice

200 g wild rice mix
salted water
1 tbsp butter
1 shallot, finely chopped
200 g kale, chopped
¼ tsp salt
a little pepper

Tangerine beurre blanc

2 dl tangerine juice
2 tbsp lemon juice
1 shallot, finely chopped
100 g butter, cut into pieces, cold
salt and pepper to taste

To fry the fish

clarified butter for frying
8 sole fillets (MSC) (each approx. 80 g)
½ tsp salt
a little pepper
2 tangerines, segmented
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How it's done

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Preparation

Preheat the oven to 80°C, warm the platter and plates.

Kale rice

Cook the rice in boiling salted water until soft, drain. Heat the butter in the same pan. Add the shallot and sauté briefly. Add the kale, cook for a further 10 mins., season. Mix in the rice, keep warm.

Tangerine beurre blanc

In a pan, bring the tangerine juice and lemon juice to the boil with the shallot. Turn down the heat, reduce the liquid to approx. 4 tbsp, strain, squeeze out the shallot. Return the liquid to the pan, heat. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce turns creamy, season.

To fry the fish

Heat a little clarified butter in a non-stick frying pan. Fry the fish fillets for approx. 2 mins. on each side, remove, season.

Plate up the rice, arrange the fish on top along with the tangerine segments and the sauce.

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