for 4 person

Lemon sole

4	lemon sole fillets (approx. 450 g)
½ tsp	salt
a little	pepper
	clarified butter

Sauce

60 g	butter
3 tbsp	capers, drained, rinsed
2	organic lemons, a little grated zest, the whole juice
2 dl	vegetable bouillon
2 tbsp	butter, soft
1 ½ tbsp	white flour
2 pinch	sugar
	salt and pepper to taste

Radish rice

250 g	wild rice mix
	salted water, boiling
1 tbsp	olive oil
3	garlic cloves, sliced
2 bunch	radishes, sliced
1 bunch	flat-leaf parsley, finely chopped

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.

Show complete recipe