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🍽️ Plaice fillets in orange sauce

541 kcal · 30 min · 4 servings

Ingredients

• 120 g Whole grain rice
• Salt
• 2 Oranges (of which 1 in organic quality)
• 1 tbsp White wine vinegar
• 1.5 tsp Agave syrup
• Pepper
• 0.5 tsp Mustard
• 2 tbsp Olive oil
• 3 Shallots
• 100 g Corn salad
• 300 g small sole fillets (4 small sole fillets)
• 100 ml Fish stock (jar)
• 1 small bay leaf

Instructions

1. 1. Put the rice, 300 milliliters of water, and half a teaspoon of salt into a small pot.
2. 2. Bring the mixture to a boil with the lid on.
3. 3. Let the rice simmer on low heat for about 30 minutes.
4. 4. Rinse the organic orange under hot water and dry it.
5. 5. Grate a little fine zest from the orange.
6. 6. Cut the orange in half and squeeze out the juice.
7. 7. Peel the second orange thickly, removing the white pith as well.
8. 8. Slice the orange into thin rounds.
9. 9. Cut half of the orange slices into small pieces.
10. 10. Whisk half of the orange juice with vinegar, one teaspoon of agave syrup, salt, pepper, mustard, and one tablespoon of oil in a small bowl.
11. 11. Peel the shallots.
12. 12. Dice one shallot very finely.
13. 13. Stir the finely diced shallot and the small orange pieces into the salad dressing.
14. 14. Dice the remaining shallots.
15. 15. Wash the lamb's lettuce.
16. 16. Remove the tough stems from the lamb's lettuce.
17. 17. Spin-dry the lamb's lettuce.
18. 18. Rinse the plaice fillets.
19. 19. Pat the fillets dry with kitchen paper.
20. 20. Heat the remaining oil in a pan.
21. 21. Sauté the diced shallots until translucent.
22. 22. Pour the remaining orange juice and fish stock into the pan.
23. 23. Add the orange zest and the bay leaf.
24. 24. Bring the sauce to a boil.
25. 25. Stir in the remaining agave syrup.
26. 26. Season the stock with salt and pepper.
27. 27. Place the plaice fillets into the sauce.
28. 28. Let the fillets cook covered on low heat for about 4 minutes.
29. 29. Lift the fillets out of the stock.
30. 30. Keep the fillets warm.
31. 31. Reduce the stock by half over high heat.
32. 32. Heat the orange slices briefly in the sauce.
33. 33. Mix the lamb's lettuce with the orange sauce.
34. 34. Pour the reduced stock and orange slices over the plaice fillets.
35. 35. Plate the fillets with the rice.
36. 36. Serve the dish with the salad.

Nutrition per serving

• kcal: 541
• Protein: 37 g · Fett/Fat: 15 g · Carbs: 60 g