Lemon sole fillets on a bed of ginger carrots

Lemon sole fillets on a bed of ginger carrots

Total: 1 hr 35 Min. | Active: 35 Min.
Nutritional value / people: 241 kcal
, Fat: 9 g
, Carbohydrate: 14 g
, Protein: 22 g

Ingredients

4 people

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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

Fish

1 tbsp lime juice
2 tbsp dark soy sauce
2 tbsp chervil, roughly chopped
500 g lemon sole fillets
a little oil for frying

Carrots

½ tbsp butter
600 g carrots, cut diagonally into slices approx. 3 mm thick
1 bunch spring onions, onions finely sliced, greens set aside
1 tsp cane sugar
3 cm ginger, finely grated (approx. 1 tbsp)
1 dl coconut milk
½ dl water
¾ tsp salt
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How it's done

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Fish

To make the marinade, combine the lime juice, soy sauce and chervil and mix well. Coat the fish fillets with the marinade, cover and leave to marinate in the fridge for approx. 1 hr. Remove the fish fillets from the marinade and pat dry. Heat the oil in a non-stick frying pan. Reduce the heat. Fry the fish fillets in batches for approx. 1 1/2 mins. on each side, keep warm.

Carrots

Heat the oil. Sauté the carrots for approx. 3 mins. Add the onions and sauté briefly. Add the sugar and ginger, briefly continue cooking. Mix the coconut milk and water well, pour into the pan, bring to the boil and reduce the heat. Cover the carrots and simmer for approx. 15 mins. Slice the reserved onion greens diagonally into strips approx. 5 mm wide, add to the pan and finish cooking, uncovered, for approx. 5 mins. Season the ginger carrots with salt.

Good to know
Serve with: Dry rice.
Serve: Serve the carrots on warmed plates, arrange the fish fillets on top.

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