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🍽️ Citrus-marinated plaice fillets

399 kcal · 30 min · 4 servings

Ingredients

• 1 medium carrot
• 1 leek stalk
• 1 shallot
• 1 parsley root
• 3 l water
• 50 g salt
• 1 sprig parsley
• 2 sprigs thyme
• 1 bay leaf
• 2 juniper berries
• 8 sole fillets
• 250 ml dry white wine
• 125 ml water
• 3 tbsp freshly squeezed lemon juice
• 0.5 tsp salt
• 3 tbsp freshly squeezed orange juice
• pepper (from the mill)
• 1 pinch ginger powder
• 1 orange
• 1 pink grapefruit

Instructions

1. 1. Cut the prepared vegetables into small cubes.
2. 2. Place the vegetable pieces into a large, shallow pan or pot.
3. 3. Pour water into the pan.
4. 4. Add salt, parsley, thyme, a bay leaf, and juniper berries.
5. 5. Let the mixture simmer for about thirty minutes.
6. 6. Poach the fish fillets in the hot broth.
7. 7. Remove the fillets from the broth.
8. 8. Place the fillets into a high-sided dish.
9. 9. Mix wine with water, lemon juice, and orange juice.
10. 10. Add the spices to the liquid.
11. 11. Heat the mixture until it boils.
12. 12. Let the liquid steep for five minutes.
13. 13. Let the marinade cool down slightly.
14. 14. Pour the liquid over the plaice fillets.
15. 15. Place the dish in the refrigerator for at least twelve hours.
16. 16. Peel the orange.
17. 17. Peel the grapefruit.
18. 18. Fillet the fruits using a sharp, pointed knife.
19. 19. Completely remove the inner membranes of the fruits.
20. 20. Arrange the marinated fish fillets.
21. 21. Garnish the dish with the orange and grapefruit pieces.
22. 22. Drizzle the fillets with some marinade before serving.
23. 23. Serve fresh white bread as a side dish.

Nutrition per serving

• kcal: 399
• Protein: 55 g · Fett/Fat: 6 g · Carbs: 16 g