Lemon Sole Fillets on a Bed of Ginger Carrots


1hr 35m
Preparation/cooking time: ca. 35m + Bake: ca. 60m

Servings
For 4 people


Nutritional Information

Contains 241 Kcal, 22g Protein, 14g Carbohydrates, 9g Fat


Ingredients

  • 500 g genuine lemon sole fillets
  • 1 tbsp. lime juice
  • 600 g carrots, cut diagonally into 3-mm-thick slices
  • 1 bunch spring onions, onions cut into thin slices, greens set aside
  • 1 dl coconut milk
  • 0.75 tsp. salt
  • 0.5 dl water
  • 2 tbsp. dark soy sauce
  • a little oil to fry
  • 2 tbsp. chervil, coarsely chopped
  • 0.5 tbsp. butter
  • 3 cm ginger, finely grated (yields approx. 1 tbsp)
  • 1 tsp. raw sugar

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  • To make the marinade, combine the lime juice, soy sauce and chervil and mix well. Coat the fish fillets with the mixture, cover and leave to marinate in the fridge for about an hour. 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 min. on each side, keep warm.
  • Heat the oil. Sauté the carrot for approx. 3 mins. Briefly add the onions. Add the sugar and ginger, continue cooking for a short time. Stir the coconut milk and water well, pour in, bring to the boil and reduce the heat. Cover the carrot and simmer for approx. 15 mins. Slice the reserved green part of the spring onions diagonally into strips approx. 5 mm wide, add and finish cooking, uncovered, for about 5 mins. Season the gingered carrots with salt.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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