Sole filets with caramelized leak and orange sauce
Igor Gjozinski
дек. 08, 2025
Ажурирано на
дек. 08, 2025
Јавно
Класификација
Категорија:
Главно јадење
Кујна:
Не е наведено
Тежина:
Средно
Порции:
2
Вкупна тежина:
888g
Распоред на време
Готвење
40m
Вкупно време
40m
Исхрана
507
Калории
49,9 г
Протеини
31,9 г
Јаглехидрати
19,7 г
Масти
Шеќер:
13,8 г
Влакна:
1,9 г
Заситени масти:
11,1 г
Незаситени масти:
5 г
Транс масти:
0 г
Холестерол:
163 мг
Содиум:
231,1 мг
Калциум:
0 мг
Железо:
0мг
Потасиум:
1173мг
Сол:
0г
Состојки
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
Путер
40
Gram
286,8
0,3g
0,0g
32,4g
Кафеав шекер
8
Gram
30,2
0,0g
7,8g
0,0g
Балсамико крема
5
Gram
13,4
0,1g
4,1g
0,0g
Брашно
15
Gram
52,6
1,6g
11,2g
0,2g
Semolina
10
Gram
4,4
0,1g
0,9g
0,0g
Инструкции за готвење
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
Креирано на декември 08, 2025
Вкупно време:
40m
Порции: 2
Тежина: Medium
Категорија: Main Dish
Нутритивни вредности (по порција)
| Калории: 507 | Протеини: 49,9g | Јаглехидрати: 31,9g | Масти: 19,7g |
Состојки
- 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
Инструкции
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!