Summary

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

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Instructions

1. 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.
2. 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.
3. Arrange the sole fillets on warm plates and cover with the sauce. Serve sprinkled with parsley.
4. This goes well with wild rice mix.