Ingredients
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
Lemon sole
Sauce
Radish rice
How it's done
Lemon sole
Preheat the oven to 60°C, warm the plates. Season the fish fillets. Heat the clarified butter in a non-stick frying pan. Fry the fish fillets in batches for approx. 1 min. on each side, remove from the pan, keep warm in the oven.
Sauce
Heat the butter and capers in the same pan until the butter foams and smells nutty. Add the lemon zest, lemon juice and stock, bring to the boil, reduce the heat. Mix the butter and flour, add with the sugar while stirring, simmer for approx. 5 mins., season.
Radish rice
Cook the rice in boiling salted water until just soft, drain. Heat the oil in the same pan. Sauté the garlic for approx. 5 mins. until it turns light brown. Add the radish and cook briefly. Add the rice and parsley, cook for approx. 5 mins. while stirring. Plate up the lemon sole fillets with the sauce and the radish rice.
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