melted 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons lemon juice 1 pound sole fillets :
fresh or frozen Heat oven to 375 deg F. In 2-qt saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisply tender (6-8 min). Meanwhile, in small bo stir together remaining ingredients, except fish; set aside. Separate fillets and divide carrots equally among fillets. Wrap each fillet around each portion of carrots. Place fillets, seam side own, in 9" sq baking pan. Sprinkle with stuffing mixture. Cover; bake for 10 minutes. Uncover; continue baking for 8 -10 minutes or until fish flakes with a for
How To make Lemon Sole& Carrot Bundles's Videos
Confit yellowtail fish with dashi beurre blanc & oyster! Fine dining dish ft. Andrea Mattasoglio
Hey guys! Andrea is back! In our last video Andrea and I visited the Dutch Yellowtail farm where we learned everything about the kingfish. Click here if you want to see more. Before we head home, we took a little detour to pick some delicious seaweeds. They also grow in Oosterschelde water and this time we took some sea lettuce and we’ll use it for our seaweed & chives oil. The Yellowtail we confit in clarified butter and we serve it with a dashi beurre blanc, poached oyster and a kohlrabi seaweed bundle. All great recipes, so enjoy guys!
Become a member of my channel to support and get excusieve content:
⇨ Thanks for subscribing!
⇩ The full ingredient list & written recipe: ↪ ↪ julescooking.com
⇩ For tips, tricks, photos and recipes follow me on: ↪ julescooking.com ↪ Instagram: ↪ Twitter: ↪ Facebook: