Easy Pan Seared Petrale Sole with Cilantro Rice and Poached Carrots | Iron Horse Vineyards

Ingredients

• 4 large filets of fresh petrale sole
• Kosher salt, freshly ground pepper, pinch of cayenne, to taste
• 1 cup jasmine rice
• ½ bunch cilantro, cut chiffonade, with a bit of stem
• 1-2 tbsp butter
• 1 ½ cups water
• Kosher salt
• Ground white pepper
• 4-6 whole baby or small carrots, washed, peeled and trimmed
• Juice from 1 mandarin tangerine
• 2 tbsp extra-virgin olive oil
• Salt and pepper, to taste
• ½ cup sparkling wine