🍽️ Flounder with Leek and Rice

Name: Flounder with Leek and Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 4 sole fillets (4 double fillets, 160-180 g each); butter (for the dish); 1 untreated orange; 1 untreated lemon; salt; white pepper (from the mill); 5 tbsp olive oil; 2 spring onions; 200 g long-grain rice; 1 tbsp oil; 600 ml vegetable broth; 400 g leek; nutmeg; chives (for garnishing)

520 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

4 sole fillets (4 double fillets, 160-180 g each)
butter (for the dish)
1 untreated orange
1 untreated lemon
salt
white pepper (from the mill)
5 tbsp olive oil
2 spring onions
200 g long-grain rice
1 tbsp oil
600 ml vegetable broth
400 g leek
nutmeg
chives (for garnishing)

Instructions

1. Rinse the flounder fillets under running water.
2. Then pat the fillets dry with a kitchen towel.
3. Use a sharp knife to pierce the skin side of the fillets several times.
4. Place the fillets skin-side down in a buttered baking dish.
5. Rinse the orange and lemon under hot water.
6. Dry the fruits.
7. Finely grate the zest of the orange and the lemon.
8. Squeeze the juice from both fruits.
9. Mix the juice with the grated zest.
10. Season the mixture with salt and pepper.
11. Wash the spring onions.
12. Shake them dry.
13. Remove the root ends.
14. Slice the spring onions into thin, diagonal rings.
15. Distribute the marinade with the spring onions evenly over the fish.
16. Drizzle some olive oil over it.
17. Cover the dish.
18. Let the marinade infuse into the fish overnight in the refrigerator.
19. Preheat the oven to 200 degrees Celsius with top and bottom heat the next day.
20. Cook the fish in the preheated oven for 25 to 30 minutes.
21. Sauté the rice in oil.
22. Deglaze the rice with the broth.
23. Bring the liquid to a boil.
24. Turn off the stove burner.
25. Cover the pot.
26. Let the rice swell for 20 minutes on the warm stove burner.
27. Wash the leek.
28. Remove the green tops and the root.
29. Slice the leek into rings.
30. Sauté the leek rings in butter.
31. Season the leek with salt and pepper.
32. Add some ground nutmeg.
33. Place the cooked fish fillets on the rice.
34. Top the fish with the sautéed leek.
35. Garnish the dish with fresh chive tips.
36. Serve the meal hot.

Nutrition per serving

kcal: 520
Protein: 33 g · Fett/Fat: 21 g · Carbs: 48 g