Teriyaki Sole with Champagne Mushroom Sauce
Search
Filter
Teriyaki Sole with Champagne Mushroom Sauce
Bookmark
113 of 532

Teriyaki Sole with Champagne Mushroom Sauce

Teriyaki Sole with Champagne Mushroom Sauce
Total time 50 mins
Preparation time: 50 mins
Nutrition facts (per portion): 3166 kJ / 756 kcal
Fat: 28 g
Protein: 33.1 g
Carbohydrates: 45 g

Ingredients for 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
  • 4-8 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
  • A pinch of sugar
  • 1-2 tbsp. Kikkoman Naturally Brewed Soy Sauce
  • 50 g cold butter
  • 1–2 tbsp. whipped cream
  • 2 tbsp. ghee or butter for frying the fish

Preparation

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

Total time 50 mins
Preparation time: 50 mins
Nutrition facts (per portion): 3166 kJ / 756 kcal
Fat: 28 g
Protein: 33.1 g
Carbohydrates: 45 g

Ingredients for 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
  • 4-8 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
  • A pinch of sugar
  • 1-2 tbsp. Kikkoman Naturally Brewed Soy Sauce
  • 50 g cold butter
  • 1–2 tbsp. whipped cream
  • 2 tbsp. ghee or butter for frying the fish