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Sole fillets with tangerine beurre blanc
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 653
  • Fat about 34g
  • Carbohydrates about 50g
  • Protein about 34g
This is needed
This is needed for 4 people
Kale rice
  • 200 g wild rice mix
  • salted water
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 200 g kale, chopped
  • a little pepper
  • 0.25 tsp salt
Tangerine beurre blanc
  • 2 dl tangerine juice
  • 2 tbsp lemon juice
  • 1 shallot, finely chopped
  • salt and pepper to taste
  • 100 g butter, cut into pieces, cold
To fry the fish
  • clarified butter for frying
  • 0.5 tsp salt
  • 8 sole fillets (MSC) (each approx. 80 g)
  • a little pepper
  • 2 tangerine, segmented
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And that's how it's done
And that's how it's done
Preheat the oven to 80°C, warm the platter and plates.
Kale rice
Cook the rice in boiling salted water until soft, drain. Heat the butter in the same pan. Add the shallot and sauté briefly. Add the kale, cook for a further 10 mins., season. Mix in the rice, keep warm.
Tangerine beurre blanc
In a pan, bring the tangerine juice and lemon juice to the boil with the shallot. Turn down the heat, reduce the liquid to approx. 4 tbsp, strain, squeeze out the shallot. Return the liquid to the pan, heat. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce turns creamy, season.
To fry the fish
Heat a little clarified butter in a non-stick frying pan. Fry the fish fillets for approx. 2 mins. on each side, remove, season. Plate up the rice, arrange the fish on top along with the tangerine segments and the sauce.

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