Teriyaki Sole with Champagne Mushroom Sauce

# Main courses # Fish

Teriyaki Sole with Champagne Mushroom Sauce

Total time 50 mins

50 mins preparation time

Ingredients

4 portion(s)

180 g

long-grain wild rice

100 g

mushrooms

1 tbsp

butter

1 tbsp

sliced almonds

1 tbsp

chopped fresh or frozen herbs

ready-to-cook sole fillets (depending on size)

2 tbsp

Kikkoman Teriyaki Sauce with Roasted Garlic

200 ml

fish stock

100 g

double cream

200 ml

Champagne

1 pinch

of sugar

1 ½ tbsp

Kikkoman Naturally Brewed Soy Sauce

50 g

cold butter

1 ½ tbsp

whipped cream

2 tbsp

ghee or butter for frying the fish

Nutritional facts (per portion): 3166 kJ / 756 kcal

28 g Fat

33.1 g Protein

45 g Carbohydrates

Preparation

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Tip

You can substitute the wild rice for a mixture of long-grain and wild rice or simply just use long-grain rice.

Recipe-ID: 337

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