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Sole Fillet with Lemon Sauce https://www.metro.ca/userfiles/image/recipes/filet-sole-sauce-citron-7191.jpg PT20M PT10M PT30M
Grate some lemon zest and squeeze out the lemon juice. Set aside. Mix the marinade ingredients. Pat-dry fillet with paper towel. Slice fillet into 1 inch (2.5 cm) pieces; marinate the fillet with salt, Knorr® Chicken Broth Mix, white pepper and Shao Hsing cooking wine. Then set aside for 15 minutes. Dust each slice of the fish with cornstarch, pan-fry on low heat until lightly brown. Set aside. Bring the water to a boil in a saucepan, reduce heat, add in lemon zest. Add in diced zucchini, tomato, lemon juice, salt and sugar. Bring it to a boil, then whisk in the cornstarch solution to thicken the sauce. Pour sauce over fish fillet and serve.
2
7 1/2 oz (225 g) sole fillets 2 tsp. (10 ml) cornstarch 2 Tbsp. (30 mL) cornstarch solution
Sole Fillet with Lemon Sauce

Sole Fillet with Lemon Sauce

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2
Sole Fillet with Lemon Sauce
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 7 1/2 oz
    (225 g)
    sole fillets
  • 2 tsp.
    (10 ml)
    cornstarch
  • salt


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    66 g - 1 kg SELECTED VARIETIES

  • 1 1/2 tsp.
    (7 mL)
    Knorr® chicken broth mix
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    66 g - 1 kg SELECTED VARIETIES

  • 1/4 tsp.
    (1 mL)
    white pepper
  • 1 Tbsp.
    (5 mL)
    sake (Japanese rice wine)
  • lemon

  • 1
    tomato, diced small
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  • 1
    zucchini, diced small
  • 1 tsp.
    (5 mL)
    sugar
  • 1/4 tsp.
    (1 mL)
    salt
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    AURORA SEA SALT OR BOUILLON CUBES

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    66 g - 1 kg SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    cornstarch
  • 1/2 cup
    (125 mL)
    water
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    1 L

  • 2 Tbsp.
    (30 mL)
    cornstarch solution
Imprimer ma sélection

Preparation

Grate some lemon zest and squeeze out the lemon juice. Set aside.

Mix the marinade ingredients.

Pat-dry fillet with paper towel.

Slice fillet into 1 inch (2.5 cm) pieces; marinate the fillet with salt, Knorr® Chicken Broth Mix, white pepper and Shao Hsing cooking wine.

Then set aside for 15 minutes.

Dust each slice of the fish with cornstarch, pan-fry on low heat until lightly brown. Set aside.

Bring the water to a boil in a saucepan, reduce heat, add in lemon zest.

Add in diced zucchini, tomato, lemon juice, salt and sugar.

Bring it to a boil, then whisk in the cornstarch solution to thicken the sauce.

Pour sauce over fish fillet and serve.

Source : Knorr

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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