Sole fillets with vanilla and pepper sauce


Total time: 20m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 175 Kcal, 24g Protein, 2g Carbohydrates, 7g Fat


Ingredients

  • Sauce
  • 2 dl fish bouillon
  • 1.5 dl dry white vermouth (e.g. Noilly Prat)
  • 1 tbsp preserved green peppercorns, rinsed with cold water, drained
  • 1 tbsp butter, soft
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 0.25 tsp salt
  • 1 tbsp white flour
  • Fish
  • 1 tbsp clarified butter
  • 500 g sole fillets (MSC), halved
  • 0.5 tsp salt

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Instructions

  • 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.
  • 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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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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