Steamed Sole Fillet

Ingredients

• 300 g sole fillet (2 fillets)
• 1 Organic lemon
• Salt
• Pepper
• 690 g small pickles (3 small pickles)
• 2 Spring Onions
• 1 bundle dill
• 1 tbsp Olive Oil
• 1 bay leaf
• 2 tsp mustard
• 70 ml classic vegetable broth
• 150 g Yogurt (1.5% fat)

Instructions

1. 1.

   Rinse the sole fillets and pat them dry with kitchen paper.

2. 2.

   Wash the lemon, dry it, grate half of its zest finely. Cut the lemon in half and squeeze out the juice.

3. 3.

   Drizzle the fillets with half of the lemon juice. Season with salt and pepper.

4. 4.

   Wash and peel the pickles. Using a large knife, cut them lengthwise in half. Remove the seeds with a spoon and slice into about 1 cm thick rounds.

5. 5.

   Trim, wash and slice the spring onions into thin rings.

6. 6.

   Wash the dill, shake it dry, pluck the fronds and finely chop them.

7. 7.

   Heat oil in a non‑stick pan. Sauté the onions and pickles for about 1 minute while stirring. Season with salt and pepper. Add bay leaf, 1 tsp mustard and remaining lemon juice. Stir well. Transfer everything to a baking dish.

8. 8.

   Place the sole fillets on top, sprinkle half of the dill over them and pour in the broth.

9. 9.

   Cover the dish with foil and bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for about 35 minutes.

10. 10.

    Meanwhile whisk the yogurt in a small bowl with remaining dill, leftover mustard and grated lemon zest. Season with salt and pepper. Plate the fillets with pickles and serve with the yogurt sauce.