Sole Fillet with Rice

Main Dishes | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Sole fillet with rice

Ingredients

Sole fillets - 2 lbs
Fresh Mushrooms - 4.2 oz
Butter - 3.5 oz
Meyer Lemon Juice - 1 teaspoon
Serrano Chili - 4.2 oz
Long-Grain Rice - 17.6 oz
Saffron - ½ teaspoon
Wheat Flour - 1 tablespoon
Cotton Oil - 2 tablespoons
Milk - 8 fl oz
Salt - to taste
Fish Oil - 5 fl oz

Step by Step guide

Step 1

In a pot, place the mushrooms, 15 grams of butter, lemon juice, and a pinch of salt, cover with a lid, and cook over medium heat for 6 minutes. Add chopped ham and set aside.

Step 2

Cook the rice. Place the cooked rice in a deep baking dish and press down on top to shape the rice into the form of the dish. Now invert the dish onto the center of a warmed plate. Keep the rice mound warm.

Step 3

Remove the rack from the fish pot and pour in cold broth. Fold the sole fillet in half, place it on the rack, and return it to the pot. Bring the broth to a boil over medium heat, then turn off the heat and place the rack diagonally on the pot, allowing excess liquid to drain. Cover the fillet with a clean towel wrung out in hot water to keep it warm.

Step 4

Melt the remaining butter along with the vegetable oil in a saucepan. Add the flour and cook, stirring constantly, for 2 minutes. Now gradually pour in the milk, and after 5 minutes, add 150 ml of broth. Cook, continuing to stir, for another 5 minutes. Season with salt to taste.

Step 5

Place the cooked sole fillet on a plate around the rice, spoon the mushroom mixture into each roll, drizzle with béchamel sauce, and serve the dish immediately.