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Ingredients

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MARINATED SOLE

  • whole sole 4.0 n/a
  • Knorr Professional Citrus Fresh Liquid Seasoning 10.0 g
  • yellow zucchini 4.0 cu
  • Baby Marrow 4.0 cu
  • Salmon 300.0 g
  • Egg whites 3.0 whole
  • Robertsons Black Pepper 800 g 3.0 g

CURRY TILE

  • Knorr Professional Curry Mise En Place 20.0 g
  • atomized glucose 3.0 g

Lentil Risotto

  • Onions 2.0 n/a
  • Garlic cloves 2.0 n/a
  • coral lentils 500.0 g
  • Olive oil 50.0 ml
  • Wine, white 200.0 ml
  • Knorr Professional Liquid Concentrate Fish 10.0 g
  • Coriander (fresh)
  • Cranberries 20.0 g

Cooked sole with goji berries and lentil risotto, a healthy recipe using low-temperature cooking

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Preparation

  1. MARINATED SOLE

    • Fillet the sole, season with Knorr Professional Intense Flavor Citrus Fresh
    • Leave to Marinate
    • With a mandolin, slice the zucchini thinly.
    • Arrange the different colors alternately on cling wrap, then place the fillet on top.
    • Salmon mousse: Mix the salmon with egg white and season.
    • Make a layer on top of the sole.
    • Roll this into a log with cling wrap and secure the ends tightly.
    • Cook in a bath at 56°C for 25 minutes
  2. CURRY TILE

    • Brush a fine layer of Knorr Curry Mise En Place on a Silpat and sprinkle atomized glucose on top.
    • Bake for 2-3 minutes at 180°C
  3. Lentil Risotto

    • In a pan, sauté onions, garlic and lentils, in olive oil.
    • Add white wine, then add the fish broth.
    • Reduce to half.
    • Add cilantro and goji berries to garnish.
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