Sole fillets with vanilla and pepper sauce

Sole fillets with vanilla and pepper sauce

Total: 20 Min. | Active: 20 Min.
Low Carb
Nutritional value / people: 175 kcal
, Fat: 7 g
, Carbohydrate: 2 g
, Protein: 24 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

Sauce

1 ½dl dry white vermouth (e.g. Noilly Prat)
2dl fish bouillon
1tbsp preserved green peppercorns, rinsed with cold water, drained
1 vanilla pod, cut open lengthways, seeds scraped out
1tbsp butter, soft
1tbsp white flour
¼tsp salt

Fish

1tbsp clarified butter
500g sole fillets (MSC), halved
½tsp salt
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How it's done

Sauce

Place the vermouth and stock in a pan with the pepper and vanilla seeds. Halve the halved vanilla pod again, add and bring to the boil together. Reduce the heat. Simmer over a low heat for approx. 5 mins. Remove the vanilla pods and set aside to garnish. Combine the butter and flour and stir into the sauce in batches. Simmer the sauce for approx. 2 mins., season with salt

Fish

Heat the clarified butter in a non-stick frying pan. Fry the fish fillets in batches over a medium heat for about 2 mins. on each side, season with salt.

Good to know
Serve: Serve the fish fillets on warmed plates, drizzled with the vanilla and pepper sauce and garnished with the reserved vanilla pods.

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