Sole fillet with rice
6 servings
35 minutes
Fillet of sole with rice is an exquisite dish of European cuisine, combining the tenderness of fish with the rich flavor of aromatic rice. The origins of the recipe can be found in the culinary traditions of France, where refined combinations of ingredients and harmony of flavors are valued. The sole, with its soft texture, gains special juiciness from being cooked in broth. Mushrooms and Serrano ham add a piquant touch, while the creamy béchamel sauce lends tenderness to the dish. Saffron used for the rice fills it with a noble aroma and golden hue. This dish is perfect for a festive dinner or a cozy family lunch, creating an atmosphere of exquisite enjoyment. Fillet of sole with rice is a true embodiment of gastronomic elegance.
1
Place mushrooms, 15 grams of butter, lemon juice, and a pinch of salt in a pot, cover with a lid, and cook over medium heat for 6 minutes. Add chopped ham and set aside.
- Fresh mushrooms: 120 g
- Butter: 100 g
- Lemon juice: 1 teaspoon
- Salt: to taste
- Serrano ham: 120 g
2
Boil the rice. Place the cooked rice in a deep baking dish and press down on top to shape the rice mass to the dish. Now flip the dish onto the center of a warmed plate. Keep the rice mound warm.
- Long grain rice: 500 g
3
Remove the rack from the fish pot and pour in cold broth. Fold the sole fillet in half, place it on the rack, and return it to the pot. Bring the broth to a boil over medium heat, then turn off the heat and place the rack diagonally on the pot to let excess liquid drain. Cover the fillet with a clean towel wrung out in hot water to keep it warm.
- Fish broth: 150 ml
- Fillet of sole: 1.2 kg
4
Melt the remaining butter with the vegetable oil in a pot. Add flour and cook, stirring constantly, for 2 minutes. Now gradually pour in the milk, and after 5 minutes, add 150 ml of broth. Cook, continuing to stir, for another 5 minutes. Season with salt to taste.
- Butter: 100 g
- Corn oil: 2 tablespoons
- Wheat flour: 1 tablespoon
- Milk: 250 ml
- Fish broth: 150 ml
- Salt: to taste
5
Place the cooked sole fillet on a plate around the rice, fill each roll with the mushroom mixture using a spoon, pour with béchamel sauce, and serve the dish immediately.