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Popietas of sole with citrus

Fishes40 minutes1 people400 calories
1/52/53/54/55/5 (12 votes)
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By Mayra Fernandez Joglar

Popietas of sole with citrus

I have prepared these popietas of sole with citrus thinking only and exclusively in singles.

I know that Christmas is to get together with the family but there are times when plans do not go the way we want. So there is no excuse to stop enjoying these dates and all its delicious meals.

We are going to give ourselves a little tribute with a first quick plate and simple preparation. Sole is not a cheap fish but we will compensate the expense with the rest of the ingredients that are very cheap.

For me the secret is to ask the fishmonger to clean and fillet the piece. So all you have to do is roll them up. Otherwise I wouldn't be able to fillet it so neatly.

To accompany this recipe we can prepare a Garrison de potatoes or wild rice.

By the way, if any beginner read this recipe I hope it cheers up.

Popietas of sole with citrus

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Citrus sole pops have a delicate and well-combined flavor. They are also quick and easy to prepare. A recipe for Christmas.

  • Mayra Fernandez Joglar
  • Recipe type: Fish
  • Calories: 400
  • Rations: 1
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 sole fillet
  • 1 orange
  • 1 lemon
  • 3 garlic cloves (only the white part)
  • 2 raw prawns
  • 1 tablespoon raisins
  • 30 butter g
  • Salt and pepper

Preparation

  1. Remove the outer leaves from the young garlic. Wash, cut on the bias and reserve.

  2. Wash and dry the citrus fruits well. With a fine grater, grate both until you get a small spoonful of orange peel and another of lemon peel. Then squeeze both citrus fruits separately.

  3. Season the fillets and let them marinate with the lemon juice for 30 minutes.

  4. Soak the raisins in water for 30 minutes.

  5. Remove the head and peel the prawns. Bake each shrimp into 4 or 5 pieces.

  6. When 20 minutes of marinating time have passed, put the garlic cloves in the glass along with 20 grams of butter. Brown them for 10 minutes, 100º, speed 1.

  7. Drain the fillets, roll them up and secure them with kitchen string. Place them in the basket together with the prawn pieces. Place the basket inside the glass and program 2 minutes, 100º, speed 1.

  8. Lift the basket, add the zest, the drained raisins and the orange juice. Put the basket back inside and program 4 minutes, 100º, speed 1.

  9. Remove the basket and filter the contents of the glass over a bowl. While we make the sauce, keep the sole pops, the prawns and the tender garlic in heat.

  10. Put the juices back (without garlic or raisins) in the glass. Program 2 minutes, Varoma temperature, speed 1.

  11. Season the sauce, add the rest of the butter and re-program 2 minutes, Varoma temperature, speed 1 but this time without a beaker.

  12. On a plate place a bed of garlic and grapes. Top with the popietas and the prawns. Water with the citrus sauce or make a line parallel to the bed as in the photo.

Equivalences with TM21

TM31 / TM21 equivalences

More information - Potatoes for garnish


Discover other recipes of: Christmas, Fishes

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