Sole fillets with vanilla and pepper sauce

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

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


  • 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

View these products


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home