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Petrale sole, like other flatfish, is a
very soft, moist fish that is vulnerable to mushiness
if cooked too long. Brevity of cooking time is
essential.
Serves 2
Ingredients:
2 fillets of Petrale Sole
5 small new potatoes, cooked in boiling water
20 g. (2 Tbsp) chives
10 spears of asparagus
4 shiitake mushrooms
10 pearl onions
1 big handful of fresh spinach (preferably young
leaves)
Butter or olive oil
Herb Crust
3 oz. bread crumbs
1 oz. parsley
1 1/2 oz. gruyere
6 Tbsp. softened butter
Method, Herb Crust:
1.
Puree together all
ingredients, roll out into a thin sheet.
2. Cut the herb crust to the shape of the sole.
Method, Sole:
3. Place on top of the sole and bake in a medium oven
until cooked.
4. Place crushed potatoes in the middle of the plate
and form a line.
5. Saute the mushrooms, asparagus and baby spinach
with butter and/or olive oil.
6. Place on top of the potato and just falling to the
sides.
7. Pour sauce over the top.
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