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Sole with romanesco broccoli and bacon
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 418
  • Fat about 20g
  • Carbohydrates about 25g
  • Protein about 32g
This is needed
This is needed for 4 people
Quark sauce
  • 250 g half-fat quark
  • 3 tbsp dill, roughly chopped
  • 0.5 tbsp lemon juice
  • 0.5 tbsp olive oil
  • salt to taste
  • 400 g Romanesco broccoli, cut into small florets
  • salted water, boiling
  • 0.25 tsp salt
  • 600 g new potatoes
  • 1 tbsp olive oil
  • 1 bunch radish, quartered
  • a little dill, torn
  • 100 g bacon sliced
  • 4 sole fillets (MSC) (each approx. 100 g)
  • 0.5 tsp salt
  • a little pepper
  • 1 organic lemon, a little grated zest
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And that's how it's done
And that's how it's done
Quark sauce
Combine the quark, dill, lemon juice and oil, season with salt.
Boil the potatoes, uncovered, in boiling salted water for approx. 15 mins. until soft, drain. Heat the oil in the same pan, add the romanesco broccoli, cover and sauté for approx. 10 mins., stirring occasionally. Add the radishes and cook for a further 5 mins. season with salt. Return the potatoes to the pan and heat gently. Garnish with dill.
In a non-stick frying pan, gently fry the bacon until crispy, remove. Season the fish fillets and fry for approx. 2 mins. on each side. Serve the fish with the bacon on top of the vegetables, scatter over the lemon zest and serve the quark alongside.