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Poached Sole with Herb Butter Foam
2 cups wild rice | 4 cups water
1 sole (4 fillets)
1 bunch parsley
1 bunch dill
¾ l 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, de-scale 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.
Steam-cook 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.
ROE_Bedien_Aroma-Dampfgarer.indd 22 13.03.13 16:31