Sole with strawberry-pepper sauce
easy
45 mins
45 mins
Ingredients
- 4 whole, ready to cook sole without skin (300-350 g each)
- 1 untreated lemon
- 7-10 Tbsp Salt
- 750 g small, new potatoes
- 40 g streaky smoked bacon
- 250 g Strawberries
- 1/8 l dry rosé wine
- 2 TEASPOONS Cornstarch
- 1/8 l clear broth (instant)
- 1 TEASPOON pickled green
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Flour for turning
- 20 g Butter or margarine
- 7-10 Tbsp lemon balm, lemon and pepper panicles
Directions
- 1
Wash the sole and dab dry. Wash lemon, dab dry and finely grate half of the peel. Squeeze the lemon. Salt the fish and sprinkle with lemon juice, except for a tablespoon.
- 2
Leave it there. Wash and scrape the potatoes and cook in little boiling salted water for about 20 minutes. Dice bacon finely. Clean and wash strawberries, except 4 pieces, and cut into cubes. Remove 2-3 tablespoons of wine and mix with the cornstarch.
- 3
Bring the rest of the wine, stock, strawberries, grated lemon peel and green pepper to the boil. Simmer for about 5 minutes, stir in cornflour and bring to the boil again. Season to taste with remaining lemon juice and a little salt and keep warm.
- 4
Dab the sole dry and turn it briefly in flour. Heat the fat in two frying pans and leave the bacon in them until crisp. Remove. Place the sole in the pans and fry on each side for 4-5 minutes.
- 5
Arrange on plates with bacon, sauce and potatoes. Serve garnished with strawberries, lemon balm, lemon wedges and pepper pancakes.
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