Citrus Marinated Sole Fillets

Ingredients

• 1 medium carrot
• 1 stalk leek
• 1 Shallot
• 1 parsley root
• 3 l water
• 50 g salt
• 1 sprig parsley
• 2 sprigs thyme
• 1 bay leaf
• 2 juniper berries
• 8 sole fillets
• 250 ml dry white wine
• 125 ml water
• 3 tbsp freshly squeezed lemon juice
• 0.5 tsp Salt
• 3 tbsp freshly squeezed orange juice
• pepper (ground)
• 1 pinch ginger powder
• 1 orange
• 1 pink grapefruit

Instructions

1. 1.

   Cut the cleaned vegetables into small pieces and place them in a large, shallow fish pot. Add water. Add salt, parsley, thyme, bay leaf, and juniper berries and let everything simmer for about half an hour.

2. 2.

   Let the sole fillets cook in the broth, remove them, and place them in a high-rimmed dish. Mix wine with water, lemon juice, and orange juice. Add spices. Heat the mixture to a boil, let it sit for 5 minutes, then cool slightly. Pour over the sole fillets and refrigerate for at least 12 hours.

3. 3.

   Peel the orange and grapefruit and filet them with a sharp pointed knife (remove all inner membranes).

4. 4.

   Arrange the fish fillets on plates with slices of orange and grapefruit and drizzle with some of the marinating liquid. Serve with fresh white bread.