With almond crust baked sole with wild rice salad
Ingredients for With almond crust baked sole with wild rice salad
| Amount | Ingredient |
|---|---|
| 125 grams | Wild rice |
| 60 g | Almonds |
| 4 tbsp | Wheat bran |
| 4 tbsp | Flour |
| 1 pinch | Salt |
| 1 pinch | black pepper |
| 2nd Protein | 4th Sole fillets, about 80 grams |
| 1 tbsp | Rice vinegar |
| 1 tbsp | Olive oil |
| 400 grams | fresh small spinach leaves |
| 1st grated carrot | 2nd red-skinned apples removed from the core house and cut into thin slices |
With almond crust baked sole with wild rice salad Directions
The rice with 350 ml of water to a boil, reduce heat, cover and let the rice simmer for about 40 minutes. The rice should be soft and have absorbed all the water. Meanwhile, preheat the oven to 200 ° C.
Chop or grind the almonds coarsely in a blender and mix on a flat plate with the bran. On a second bowl mix the flour with 1 / 4 teaspoon salt and pepper. Whisk the egg white lightly in a third. The sole fillets in flour mixture, then apply the beaten egg and finally in the almonds. Line a baking sheet with parchment paper show on it and place the fish in the oven on the middle rack for 10 - Bake 12 minutes.
While the fish is in the oven, prepare the vinaigrette for the salad: Mix the vinegar with 1 / 4 teaspoon salt and pepper, to beat the oil. A nonstick skillet over medium temperature heat, add half of spinach, apple slices, carrots and 1 tablespoon of the rasp vinaigrette. Cook stirring, until the spinach has collapsed and the other ingredients are warm. Pour into a bowl and mix in the cooked rice, salad and remaining vinaigrette. Fish and salad on four serving plates and serve.
