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
6 
ready-to-cook sole fillets (depending on size)
200 ml
fish stock
100 g
double cream
200 ml
Champagne
1 pinch
of sugar
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

Recipe as PDF

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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