Sole filets with caramelized leеk and orange sauce
Igor Gjozinski
12/8/2025
Updated on
4/29/2026
Public
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Medium
Servings:
2
Total Weight:
888g
Time Breakdown
Cooking
40m
Total Time
40m
Nutrition
2
507
Calories
2
49.9 g
Protein
2
31.9 g
Carbs
2
19.7 g
Fat
Sugar:
13.8 g
Fiber:
1.9 g
Saturated Fat:
11.1 g
Unsaturated Fat:
5 g
Trans Fat:
0 g
Cholesterol:
163 mg
Sodium:
231.1 mg
Calcium:
0 mg
Iron:
0mg
Potassium:
1173mg
Salt:
0g
Ingredients 9
Servings:
Sole fish fillets
500
Gram
455.0
94.0g
0.0g
6.0g
orange juice
80
Gram
36.0
0.6g
8.3g
0.2g
Tangerine juice
30
Gram
13.5
0.2g
3.2g
0.0g
Leak
200
Gram
122.0
3.0g
28.3g
0.6g
Butter
40
Gram
286.8
0.3g
0.0g
32.4g
Brown sugar
8
Gram
30.2
0.0g
7.8g
0.0g
Balsamic glaze
5
Gram
13.4
0.1g
4.1g
0.0g
Flour
15
Gram
52.6
1.6g
11.2g
0.2g
Semolina
10
Gram
4.4
0.1g
0.9g
0.0g
Cooking Instructions
A sophisticated seafood dish featuring delicate, crispy pan-fried sole fillets served over a bed of sweet caramelized leeks and finished with a vibrant citrus-wine reduction.
Instructions:
Caramelize the leek: Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the sliced leeks and cook for 6–7 minutes, stirring occasionally, until softened and lightly golden. Sprinkle in 2 teaspoons of brown sugar and continue cooking for 5 minutes until fully caramelized. Stir in 1 teaspoon of balsamic glaze (cream), season with salt and black pepper, then set aside and keep warm.
Fry the sole fillets: On a flat plate, combine flour, semolina, ground sweet paprika, dried garlic, and salt. Heat a generous amount of oil in a deep skillet over medium-high heat. Dredge the fillets in the flour mixture, shaking off any excess. Fry over medium heat for about 6 minutes per side until golden and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Prepare the citrus sauce: In a small saucepan, combine the orange and tangerine juices along with their zests, honey, and white wine. Bring to a boil and let it reduce for 10 minutes over medium heat. Stir in 1 teaspoon of cornstarch dissolved in a little cold water and cook until the sauce thickens. Whisk in 1 tablespoon of butter, season with a pinch of salt and black pepper, and keep warm.
Assemble and serve: Spoon a generous layer of the caramelized leek onto the plate as a flavorful base. Arrange the crispy sole fillets on top and finish by drizzling the warm orange-tangerine sauce over the dish.
Bon appétit!