Sole filets with caramelized leak and orange sauce
Igor Gjozinski
Dec 08, 2025
Updated on
Dec 08, 2025
Public
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Medium
Servings:
2
Total Weight:
888g
Time Breakdown
Cooking
40m
Total Time
40m
Nutrition
507
Calories
49.9 g
Protein
31.9 g
Carbs
19.7 g
Fat
Sugar:
13.8 g
Fiber:
1.9 g
Saturated Fat:
11.1 g
Unsaturated Fat:
5 g
Trans Fat:
0 g
Cholesterol:
163 mg
Sodium:
231.1 mg
Calcium:
0 mg
Iron:
0mg
Potassium:
1173mg
Salt:
0g
Ingredients
Sole fish fillets
500
Gram
455.0
94.0g
0.0g
6.0g
orange juice
80
Gram
36.0
0.6g
8.3g
0.2g
Tangerine juice
30
Gram
13.5
0.2g
3.2g
0.0g
Leak
200
Gram
122.0
3.0g
28.3g
0.6g
Butter
40
Gram
286.8
0.3g
0.0g
32.4g
Brown sugar
8
Gram
30.2
0.0g
7.8g
0.0g
Balsamic glaze
5
Gram
13.4
0.1g
4.1g
0.0g
Flour
15
Gram
52.6
1.6g
11.2g
0.2g
Semolina
10
Gram
4.4
0.1g
0.9g
0.0g
Cooking Instructions
1. Caramelize the Leek
1. Melt 2 tbsp unsalted butter in a large skillet over medium heat.
2. Add the sliced leeks and cook for 6–7 minutes, stirring occasionally, until softened and lightly golden.
3. Add 2 tsp brown sugar and continue cooking for 5 minutes, until the leeks are fully caramelized.
4. Stir in 1 tsp balsamic vinegar cream, then season with salt and black pepper.
5. Set aside and keep warm.
---
2. Fry the Sole Fillets
1. On a flat plate, mix flour, semolina, ground sweet paprika, dried garlic, and salt.
2. Heat a pot or deep skillet with oil over medium–high heat.
3. Coat the fillets in the flour mixture, shaking off any excess.
4. Fry the fillets over medium heat for about 6 minutes per side, until golden and crispy.
5. Transfer to a plate lined with a paper towel to absorb excess oil.
---
3. Prepare the Tangerine–Orange Sauce
1. In a small saucepan, combine orange and tangerine juice, their zest, honey, and white wine.
2. Bring to a boil and reduce for 10 minutes.
3. Stir in 1 tsp cornstarch dissolved in a little cold water and cook until the sauce thickens.
4. Add 1 tbsp butter, then season with salt and black pepper.
5. Keep warm.
---
4. Serve
1. Spoon the caramelized leek onto the plate as the base.
2. Arrange the fried sole fillets on top.
3. Finish with a generous drizzle of the tangerine–orange sauce.
Bon appétit!
Sole filets with caramelized leak and orange sauce
Created on December 08, 2025
Total Time:
40m
Servings: 2
Difficulty: Medium
Category: Main Dish
Nutrition Facts (per serving)
| Calories: 507 | Protein: 49.9g | Carbs: 31.9g | Fat: 19.7g |
Ingredients
- 500 Gram Sole fish fillets
- 80 Gram orange juice
- 30 Gram Tangerine juice
- 200 Gram Leak
- 40 Gram Butter
- 8 Gram Brown sugar
- 5 Gram Balsamic glaze
- 15 Gram Flour
- 10 Gram Semolina
Instructions
1. Caramelize the Leek
1. Melt 2 tbsp unsalted butter in a large skillet over medium heat.
2. Add the sliced leeks and cook for 6–7 minutes, stirring occasionally, until softened and lightly golden.
3. Add 2 tsp brown sugar and continue cooking for 5 minutes, until the leeks are fully caramelized.
4. Stir in 1 tsp balsamic vinegar cream, then season with salt and black pepper.
5. Set aside and keep warm.
---
2. Fry the Sole Fillets
1. On a flat plate, mix flour, semolina, ground sweet paprika, dried garlic, and salt.
2. Heat a pot or deep skillet with oil over medium–high heat.
3. Coat the fillets in the flour mixture, shaking off any excess.
4. Fry the fillets over medium heat for about 6 minutes per side, until golden and crispy.
5. Transfer to a plate lined with a paper towel to absorb excess oil.
---
3. Prepare the Tangerine–Orange Sauce
1. In a small saucepan, combine orange and tangerine juice, their zest, honey, and white wine.
2. Bring to a boil and reduce for 10 minutes.
3. Stir in 1 tsp cornstarch dissolved in a little cold water and cook until the sauce thickens.
4. Add 1 tbsp butter, then season with salt and black pepper.
5. Keep warm.
---
4. Serve
1. Spoon the caramelized leek onto the plate as the base.
2. Arrange the fried sole fillets on top.
3. Finish with a generous drizzle of the tangerine–orange sauce.
Bon appétit!