Sole in Orange Butter
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 sole (s) fillets, á 0 g
- 2 tablespoon lemon juice
- Salt and pepper, white, from a mill
- 0.5 ½ bunch parsley, smooth
- 2 tablespoons oil
- 80 g butter
- 150 ml orange juice, freshly squeezed
- 1 teaspoon cornstarch
- 2 teaspoons pepper - grains, green
Print Recipe
Pin Recipe Instructions
- Pat the sole fillets dry. Drizzle with lemon juice on both sides and season with salt and pepper. Wash parsley, shake dry, pluck and finely chop.
- Do not let the oil and 20 g butter get too hot in a large pan. Fry the fillets in it over low to medium heat for 2-3 minutes on each side. Melt 60 g butter in a small saucepan. Mix the orange juice with the cornstarch and add to the saucepan. Cook openly for 1 minute over high heat and season with salt. Add the peppercorns to the sauce and mash them lightly with a fork.
- Arrange the sole fillets on warm plates and cover with the sauce. Serve sprinkled with parsley.
- This goes well with wild rice mix.
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