Sole Fillets with Dill Mustard Sauce

Ingredients

• 4 sole fillets
• Salt
• Pepper
• 200 g celery (root)
• 1 Carrot
• 1 stalk leek
• 1 small onion
• 80 g Butter
• 250 ml white wine
• 250 ml fish stock
• 100 ml Vegetable broth
• 1 bundle dill
• 200 g heavy cream
• 2 tbsp mustard (medium sharp)
• 500 g cooked rice

Instructions

1. 1.

   Wash, peel, and julienne the celery and carrot. Remove 2-3 outer leaves from the leek, halve lengthwise, wash thoroughly, then julienne. Wash dill, shake dry, pull into small pieces, and finely chop. Peel the onion and finely chop.

2. 2.

   Heat 1–2 tbsp butter in a wide pot or covered pan and sauté the onions until translucent. Add wine, fish stock, and vegetable broth. Place the fish in the stock, season lightly with pepper and salt, cover, and simmer for about 10 minutes. Sauté the vegetables in 1 tbsp clarified butter for 3–5 minutes. Remove the fish from the stock, place it on a plate with the vegetables, cover with foil, and keep warm at 100 °C in the oven.

3. 3.

   Puree the stock finely. Stir in butter, dill, and mustard; season with salt and pepper.

4. 4.

   Arrange the fish with the vegetables and rice on plates, pour sauce over, and garnish with dill and a touch of vegetable.