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Ingredients
Poached Sole and Salmon Twists with White Wine Sauce and Rice
- Ingredients
- 400 grams Salmon
- 8 Sole fillet
- 1 Tbsp lemon juice
- 3 shallots
- 1 Tbsp butter
- 20 milliliters fish stock (from a jar)
- ¼ l white wine
- 1 cup Double cream
- ½ bunch Dill
- 1 pinch Saffron
- 1 pkg Wild rice
- salt
- peppers
For the fish: Rinse and pat the fish dry. Cut the sole fillets in half lengthwise. Cut the salmon into strips the same length of the sole fillet halves. Drizzle with the lemon juice and season with salt and pepper to taste. Twist 1 piece each of sole and salmon together into ropes. Repeat with the remaining fish. Pierce the ends with toothpicks to secure.
For the sauce: Peel and finely dice the shallots. Heat the butter in a skillet. Add the shallots and cook until translucent. Stir in the fish stock and white wine, and simmer for 5 minutes. Add the fish and poach until cooked, about 6 minutes.
For serving: Remove the fish from the sauce and keep warm. Cook the rice according to the package directions. Stir the cream and saffron into the sauce and boil until thickened. Arrange the fish on plates with the sauce and rice. Garnish with dill.