Rosle Silence, Manual

Page: 36 / 64

6. Recipes
6.1 Poached Sole with Herb Butter Foam
2 cups wild rice | 4 cups water | 1 sole (4 fillets)
1 bunch parsley | 1 bunch dill | ¾ l water | Dash white wine
1 lemon | 100 g butter | Herbs (parsley, basil, thyme)
Thoroughly wash wild rice using a RÖSLE kitchen sieve. Place
rice and four cups of water into a separate pot, add a pinch of
salt and bring to boil. Immediately reduce heat to its lowest set-
ting and simmer gently. Keep stirring from time to time. When
the water has been absorbed turn heat off. Allow rice to draw
for another 10 minutes until the rice becomes fluffy.
Meanwhile, clean and gut the sole, descale on both sides. Cut
off bones lengthwise with scissors. Next fill Steamer with water,
add a dash of white wine, as well as a sprig of parsley and dill.
Place fish or fillets on top of the Steamer insert. When juice is
sufficiently heated, add the fish and close cooker with lid.
Steamcook for 5 – 10 minutes.
Meanwhile, wash the lemon and grate the peel using the
RÖSLE fine grater. Stir into butter foam. Add chopped herbs
and toss. Drip aromatized butter foam on cooked fish and serve
with wild rice.
LOVE. COOK. LIVE.