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Lemon sole fillets on a bed of ginger carrots
35 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 241
  • Fat about 9g
  • Carbohydrates about 14g
  • Protein about 22g
This is needed
This is needed for 4 people
Fish
  • 1 tbsp lime juice
  • 500 g lemon sole fillets
  • 2 tbsp chervil, roughly chopped
  • a little oil for frying
  • 2 tbsp dark soy sauce
Carrots
  • 1 bunch spring onion, onions finely sliced, greens set aside
  • 600 g carrots, cut diagonally into slices approx. 3 mm thick
  • 0.5 tbsp butter
  • 1 dl coconut milk
  • 1 tsp cane sugar
  • 3 cm ginger, finely grated (approx. 1 tbsp)
  • 0.5 dl water
  • 0.75 tsp salt
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And that's how it's done
And that's how it's done
Fish
To make the marinade, combine the lime juice, soy sauce and chervil and mix well. Coat the fish fillets with the marinade, cover and leave to marinate in the fridge for approx. 1 hr. Remove the fish fillets from the marinade and pat dry. Heat the oil in a non-stick frying pan. Reduce the heat. Fry the fish fillets in batches for approx. 1 1/2 mins. on each side, keep warm.
Carrots
Heat the oil. Sauté the carrots for approx. 3 mins. Add the onions and sauté briefly. Add the sugar and ginger, briefly continue cooking. Mix the coconut milk and water well, pour into the pan, bring to the boil and reduce the heat. Cover the carrots and simmer for approx. 15 mins. Slice the reserved onion greens diagonally into strips approx. 5 mm wide, add to the pan and finish cooking, uncovered, for approx. 5 mins. Season the ginger carrots with salt.

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