Sole with Chicory, Celery and Peppers

Skin and fillet the sole. Bring the fish bones to the boil in a saucepan with the ingredients for the fish stock and simmer gently over a gentle heat for a while. For the tomato curry stock: sauté shallots and garlic in olive oil. Add coarsely chopped tomatoes and curry, sauté briefly. Add vermouth and strained fish stock, season with a little coriander. Simmer for about 35 minutes, then strain through a fine sieve.

For the vegetables: trim and cut the chicory, peppers and celery. Sauté shallot in a little olive oil, add vegetables. Add salt, steam briefly in their own juices until soft, add tomato curry stock and cook until soft with lid on. Bind with cornstarch flour and season.

Season sole fillets with salt, sprinkle with juice of one lemon, turn on both sides in flour to the other side. Roast sole fillets in rapeseed oil.

Arrange sole fillets on vegetable ragout. Serve with basmati rice.

Pfaffenhoelzl Winery Christian Pleil, Wolkersdorf]

Tip: If you don’t like coriander, you can alternatively replace it with parsley.

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