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Name: Sesame Sole Fillets with Leek Fondue
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 tbsp butter (45g) (salted or unsalted); 1 medium sized onion peeled and sliced; 1 garlic clove peeled and diced; 2 medium-size leeks (about 500g total); 1/2 splemon zest; 1/2 sporange zest; Salt to taste; Freshly ground black pepper to taste; 2 Sole fillets (about 175g each); 1 tbsp sesame seeds; 2-3 tbsp heavy cream (35%) (30-45ml); 1/2 emon,sliced in rounds

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INGREDIENTS

3 tbsp butter (45g) (salted or unsalted)
1 medium sized onion ; peeled and sliced
1 garlic clove peeled and diced
2 medium-size leeks (about 500g total)
1/2 splemon zest
1/2 sporange zest
Salt ; to taste
Freshly ground black pepper ; to taste
2 Sole fillets (about 175g each)
1 tbsp sesame seeds
2-3 tbsp heavy cream (35%) (30-45ml)
1/2 emon,sliced in rounds

INSTRUCTIONS

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 1 – Heat up a large oven-safe frying pan (or skillet) over medium heat with 1 tablespoon of butter. When the butter is foaming, add the onion and garlic. Cook for about 5 minutes, until the onion is glistening and starts to caramelize. Add 2 extra tablespoons of butter, the leeks, lemon zest, orange zest, salt and pepper to taste. Cook for about 15 minutes, stirring occasionally, until the leeks are caramelized and “melty”.

Step 2 – While the leeks are cooking, prepare the sole fillets. Pat dry the fillets with paper towel and season on both sides to taste, with salt and pepper. Sprinkle sesame seeds on each fillet.

Step 3 – Stir the heavy cream into the caramelized leeks, carefully place the sole fillets on top and nestle lemon slices into the leek fondue and on top of the fillets. Bake for 30 minutes (no lid) until the fish is just cooked. Let rest 5 minutes before serving

NOTES

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Sesame Sole Fillets with Leek Fondue

3 tbsp butter (45g) (salted or unsalted)
1 medium sized onion peeled and sliced
1 garlic clove peeled and diced
2 medium-size leeks (about 500g total)
1/2 splemon zest
1/2 sporange zest
 Salt to taste
 Freshly ground black pepper to taste
2 Sole fillets (about 175g each)
1 tbsp sesame seeds
2-3 tbsp heavy cream (35%) (30-45ml)
1/2 emon,sliced in rounds

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 2 – While the leeks are cooking, prepare the sole fillets. Pat dry the fillets with paper towel and season on both sides to taste, with salt and pepper. Sprinkle sesame seeds on each fillet.

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Nutrition

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Serving Size: 1 (137g)
Recipe Makes: 1

Calories: 147
Calories from Fat: 81 (55%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 3.9g
Cholesterol 0mg		0 %
Sodium 3494.6mg		121 %
Potassium 246.8mg		6 %
Total Carbohydrate 14.6g		4 %
	Dietary Fiber 4g	16 %
	Sugars, other 10.5g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 147

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