Teriyaki Sole with Champagne Mushroom Sauce

Cook the wild rice according to the pack instructions. Wash the mushrooms, chop into fine slices and sauté in butter. Roast the almonds in a dry pan until they are golden brown. Stir the mushrooms, almonds and chopped herbs into the cooked rice and keep warm.

Rinse the fish under running water, dab dry with kitchen roll and marinate for 15 minutes in the Teriyaki Sauce with Roasted Garlic.

To make the Champagne mushroom sauce, reduce the fish stock, the double cream and the Champagne by half, add a pinch of sugar and the soy sauce, and then whisk in the pieces of ice cold butter. Just before you serve it, season the sauce with soy sauce, stir in the whipped cream and whisk with a hand blender or balloon whisk.

Heat up the ghee or butter in a pan, dab the sole fillets dry with kitchen roll and fry for 2 minutes on each side, occasionally basting with the ghee. Serve with the Champagne mushroom sauce and wild rice.