Fillet of Sole with Brown Rice

Peel the onion and finely chop. Heat the butter in a pot. Braise the onion until soft over medium heat. Add the rice, cook until it smells fragrant, then pour in 1-1/2 cups of broth. Bring to a boil and allow to swell for 20-30 minutes over low heat. Add more broth as needed.

Meanwhile, rinse, trim and cut the broccoli into florets. Peel the stalk and cut into cubes. Cook the broccoli in boiling salted water for about 5 minutes until al dente. Drain, rinse in cold water and drain again.

Pour the fish stock in a large pot for cooking.

Rinse the sole fillets under cold water, pat dry, sprinkle with lemon juice and season with salt and pepper. Place a sieve for use in the pot with the broth, insert the fish fillets and cook for about 10 minutes in the steam.

Meanwhile, finely chop the pistachios. Toast in a dry frying pan until fragrant. Rinse the lemon in hot water, pat dry and cut into slices.