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Lemon sole fillets with lemon and caper sauce
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 537
  • Fat about 23g
  • Carbohydrates about 55g
  • Protein about 26g
This is needed
This is needed for 4 people
Lemon sole
  • 4 lemon sole fillets (approx. 450 g)
  • clarified butter
  • 0.5 tsp salt
  • a little pepper
  • 2 dl vegetable bouillon
  • 2 tbsp butter, soft
  • 3 tbsp capers, drained, rinsed
  • 2 organic lemon, a little grated zest, the whole juice
  • 60 g butter
  • 1.5 tbsp white flour
  • 2 pinches sugar
  • salt and pepper to taste
Radish rice
  • salted water, boiling
  • 250 g wild rice mix
  • 3 garlic clove, sliced
  • 1 tbsp olive oil
  • 2 bunches radish, sliced
  • 1 bunch flat-leaf parsley, finely chopped
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And that's how it's done
And that's 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.
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.