Steamed Sole filet & carrot sauce
I remember how we never ate fish when I was a kid because my mother didn’t like it. It’s funny considering how my daughter and I have it almost daily. I’m continuously inspired by this meal; whether it’s the middle of the week or not, it’s pretty much my go-to.
My main goal is now to win over people like my mother in the future and get them to actually enjoy a fish meal. The sauce is the highlight of this recipe you’ll want to add it to everything.
Miso can be found in your regular grocery store and keeps for a long time. What’s more, there’s another miso soup recipe in our second recipe book. Another great reason to buy some :).
- Prep time15 mins
- Cook time10 mins
- FreezingNe se congèle pas.
- 2 sole filets (approx. 125 g each)
Replacement optionswhite fish
- Salt & pepper, as preferred
- 1 shallot, minced
- 1 tablespoon sesame seeds
- 1/2 cup of carrots, minced and cooked
- 6 tablespoons of carrot juice
Replacement optionsyour preferred broth
- 1 tablespoon of sesame butter (Tahini)
- 1 tablespoon of honey
- 1/2 teaspoon of miso paste
- Season the fish then set aside.
- Pour a small amount of water in a pot, then add a sieve over the pot making sure it doesn’t touch the water. Bring to a boil then add the sole filets in the sieve. Cover and steam for 8 minutes.
- Puree all the sauce ingredients until smooth with a handheld mixer. Set aside.
- Serve the filets with some rice, pour some sauce over them and then sprinkle the shallots and sesame seeds atop it all.
Tips & tricks
– You can also fill a few leaves of Boston lettuce with the rice and fish to serve.