User Login
Sole fillets with fennel and clam sauce
Sole fillets with fennel and clam sauce
4.8
2 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
This is a different but tasty preparation of sole fillets. It is served together with boiled fennel and a creamy sauce with white wine and clams. This is an option for a celebration dinner. It is not a big portion so having a starter before the dinner is recommended.

Ingredient List for 4 servings:
Button
4 Sole fillets
Button
2 Fennel bulbs
Button
20 Clams
Button
500 ml Cooking cream
Button
gr butter 20
Button
1 Shallot onion
Button
200 ml White wine
Button
1 pinch Salt
Button
1 pinch Pepper
Button
1 teaspoon Olive oil
Button
2 tablespoons Flour
Button
8 Olives
Instructions:
Button
Wash the clam shells by letting them be in salted water for a few hours so the sand goes away.
Button
When the shells are in the water cut the fennel and cook it in boiling water until they becomes soft together with 1 pinch of salt and pepper .
Button
In another casserole heat up the cooking cream on medium heat until the liquid becomes a bit thicker. Keep warm
Button
Peel and cut the the shallot onion in small pieces.
Button
Pour the olive oil in a casserole and fry the onion soft. Add the the white wine and continue cooking until half the liquid is gone, then add the cooking cream, butter and a pinch of salt. Keep it warm.
Button
Cook the clam shells in their salted water for maximum 5 minutes or until the shells opens.
Button
Take out the the clam from the shells and filter the water so you don't have any sand left. Put them on the side for the moment.
Button
Roll the fish fillets on both side in the flour, and cook them in a frying pan for maximum 5 minutes.
Button
Now it is time to decorate the plate with the food. Place the fennel on the plate and place one fish fillet on top of it so the fennel is visible on the side of the fish. Put a few olive rings on top of the fish. Add the clams in the sauce and stir, place a spoon of the sauce on the side och the fish.
A selection of recipes from the same country.
This recipe is from France
This is a delicious pie filled with soft onion and bacon covered with a layer of melted cheese. The pie can be a lighter dinner on Friday evening or perfect for brunch or lunch on Sunday.
This is a brioche that is only known and sold in the bakeries in the town Rosheim in the region Alsace in France. It is a Brioche topped with nuts and crème fraiche, which makes it a bit sweeter than the normal brioche. It has a very unique taste typically from this specific town. Can be served as a starter, appetizer or why not bring on a picnic.
These small apple pies are shaped as flowers, and covered by a thin layer of puff pastry crisp. The best part is that is very easy and fast to prepare which will make you be like a pro in the kitchen.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.