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Sole fillets with vanilla and pepper sauce
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 175
  • Fat about 7g
  • Carbohydrates about 2g
  • Protein about 24g
This is needed
This is needed for 4 people
  • 1.5 dl dry white vermouth (e.g. Noilly Prat)
  • 0.25 tsp salt
  • 1 tbsp white flour
  • 1 tbsp butter, soft
  • 2 dl fish bouillon
  • 1 tbsp preserved green peppercorns, rinsed with cold water, drained
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 1 tbsp clarified butter
  • 500 g sole fillets (MSC), halved
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
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
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.

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