Recipe: fillet of sole with plum compote


Fillet of sole plum compote great danish lunch restaurant kronborg copenhagen cooking

We aim to capture the essence of Nordic summer in our 5-course ”smørrebrød” menu for the food festival, Copenhagen Cooking 2014. You will find the recipe for the pan-fried fillet of sole with plum compote at the bottom of this page – or in the August edition of the food magazine, MAD & VENNER (in Danish).

The popular food magazine, MAD & VENNER, publishes the recipes for the 5-course “smørrebrød” menu we have created for the food festival, Copenhagen Cooking 2014, in their August edition.
The recipes are perfect for a cozy lunch for four.
Find MAD & VENNER at your news agent’s, read the recipe below or enjoy the savoury fillets of sole for a pleasant lunch at Restaurant Kronborg during Copenhagen Cooking 2014.

Recipe for pan-fried fillets of sole with plum compote

4 fillets of sole
2-3 tablespoons of butter
Dark rye meal
4 slices of dark rye bread & butter

Plum compote
5 sweet plums
1 small red onion
1 tablespoon rapeseed oil
2-3 tablespoons sugar
2 teaspoons apple vinegar
1 tablespoon water

4 lettuce leaves
Fresh plums, thinly sliced

Chop the red onion roughly. Warm the rapeseed oil in a pot and sauté the red onion till it turns transparent. It will take about three minutes. Put the plums in the pot with the sugar, the apple vinegar and the water. Bring the mixture to the boil and leave it to boil softly for 15 minutes. Leave the compote to cool to room temperature.

Turn the fillets of sole in the dark rye meal and fry them on a medium hot pan. They should have two minutes on each side, leaving them still juicy.

Arrange the fillets of sole on the buttered dark rye bread. Place a lettuce leaf on each fillet and garnish with 2 tablespoons compote and a couple of slices of fresh plum.

If you like a slightly spicier plum compote, try adding a pinch of cayenne pepper with the apple vinegar.

We recommend a crisp, slightly bitter New York Lager with a touch of flowers from local artisan brewery, Nørrebro Bryghus, for the fillets of sole.

This recipe was originally published in the food magazine MAD & VENNER in August 2014 (in Danish).
Photo by Martin Kaufmann