Deep fried sole with ginger-beet sauce

Name: deep fried sole with ginger-beet sauce
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 fennel; 1 little winter carrot; 12 snow peas; 4 great onions; 6 slipping tongs or 6 scholfilets; 2 cloves garlic pressed; 1 cooked beet bake a 500 g; 100 ml White wine vinegar; 5 cm fresh ginger root; 150 g sugar; 1 el cornstarch; 75 g flour; 2 egg whites; 250 g self raising flour; 1 bottle pilsner beer 300 ml; 125 g bean sprouts; oil for frying; 3 el sunflower oil

A tasty recipe. The main course contains the following ingredients: fish, fennel, winter carrots, snow peas, onions, slivery tongs (or 6 scholfilets), garlic (pressed), boiled beet (bak a 500 g), white wine vinegar, fresh ginger root, sugar, cornstarch, flour , proteins, self-rising flour, lager beer (300 ml), bean sprouts, oil for frying and sunflower oil.

Ingredients

Kitchen Stuff

food processor
stir fry
frying pan
fine sieve
fish filing knife

Directions

Clean fennel, carrot and snow peas and cut vegetables into matchsticks. Peel onions, halve 1 onion and cut 3 into thin rings. Cut half onion into thin strips (half is not used). Carefully remove fillets from the sole of the sole with fillet knife (or halve the fillets in half lengthwise). Rub the fish with salt and garlic.
Cut the beet into pieces. In a food processor, blot with vinegar to smooth sauce. Ginger peel and chop or grate very finely. Heat the sugar in a thick saucepan saucepan over low heat until sugar has melted. Add ginger and let the sauce color slightly. Stir in the pureed purée and simmer for 10 minutes until sugar is dissolved again. Possibly dilute with a dash of vinegar or water. Sauce above other pan by rubbing fine sieve. Maizena roast in a few spoonfuls of water and stir in sauce. Continue to warm up until sauce is lightly bound, season with salt.
Preheat oven to 125 ° C. Fritter oil to 180 ° C. Sprinkle flour on the plate, turn the onion rings through. Shake off excess flour (store flower!). Onions in portions in 2 min. Frying. Cover the baking sheet with kitchen paper, place fried onion rings on it. Allow to dry for about 10 minutes in oven so that they remain crispy.
Meanwhile, fat-free protein with hand mixer stiffly beats. In other bowl, mix the flour with beer into a smooth batter that runs like a ribbon of spoon. Protein batter through batter. Fish fillets roll through flour and get through batter. Fillets with 4 golden frying in 3-4 minutes. Keep oven warm. Heat up wok oil and glaze onion strips of glass. Add fennel, carrot and snow peas and stir-fry 2-3 minutes. Add bean sprouts and roast for 1 min. Create vegetable mix in the middle of four warm plates. Put fish fillets on them and make beet-ginger sauce around them. Garnish with onion rings.