Champagne Sole Suprême with Wild Rice

Cook the wild rice according to the pack instructions. Wash the mushrooms, chop into fine slices and sauté in butter. Roast the almonds in a dry pan until they are golden brown. Stir the mushrooms, almonds and chopped herbs into the cooked rice. Keep warm. Rinse the sole fillets under running water, dab dry with kitchen roll and marinate for 15 minutes in Teriyaki.

To make the sauce, reduce the fish stock, the crème double and the Champagne by half, add a pinch of sugar and the soy sauce and then whisk the pieces of ice cold butter into the sauce. Just before you serve it, season the sauce with soy sauce, stir in the whipped cream and whisk with a hand blender. Heat up the ghee in a pan, dab the sole fillets dry with kitchen roll and fry for 2 minutes on each side, occasionally pouring the hot ghee over them. Serve with the Champagne sauce and wild rice.

Tip!
You can substitute the wild rice for a mixture of long-grain and wild rice or simply just use long-grain rice.

Preparation time: 50 mins
Per portion: 3166 kJ / 756 kcal