Rosle 91373 manual Poached Sole with Herb Butter Foam

Poached Sole with Herb Butter Foam

2 cups wild rice 4 cups water

1 sole (4 fillets)

1 bunch parsley

1 bunch dill

¾l water Dash white wine 1 lemon 100 g butter Herbs (parsley, basil, thyme)

Thoroughly wash wild rice using a RÖSLE kitchen sieve. Place rice and four cups of water into a separate pot, add a pinch of salt and bring to boil. Immediately reduce heat to its lowest setting and simmer gently. Keep stirring from time to time. When the water has been absorbed turn heat off. Allow rice to draw for another 10 minutes until the rice becomes fluffy.

Meanwhile, clean and gut the sole, de­scale on both sides. Cut off bones lengthwise with scissors. Next fill Steamer with water, add a dash of white wine, as well as a sprig of parsley and dill.

Place fish or fillets on top of the Steamer insert. When juice is sufficiently heated, add the fish and close cooker with lid. Steam­cook for 5 – 10 minutes.

Meanwhile, wash the lemon and grate the peel using the RÖSLE fine grater. Stir into butter foam. Add chopped herbs and toss. Drip aromatized butter foam on cooked fish and serve with wild rice.