Recipes
Remove the filets from the soles, save the bones, letting them soak overnight in cold water.
Season the sole filets with salt and pepper.
Roll in plastic film to form cylinders. Cook at 63°C for approximately 30 to 40 minutes (depending on the size).
Set aside in the refrigerator.
Remove the leaves from the stems and wash in cold water. Strain.
Blanch the herbs in boiling salted water for a few minutes and cool down immediately in ice water.
Strain, blend using a hand mixer, and work through a very fine sieve.
Strain the sole bones and then chop them.
In a saucepan, sweat the bones in the oil, add the carrots and onions and sweat again.
Moisten with the white wine and water, add the thin sliced mushrooms.
Cook for 25 to 30 minutes and work through a sieve.
Reduce to a glaze and set aside.
In a mixing bowl, put the cream cheese, chlorophyll herb, grated bergamot lemon zest (using a Microplane) and sole fumet. Adjust the seasoning and combine well. Transfer to a piping bag fitted with a plain tip.
Set aside.
Place all of the ingredients in a mixing bowl and combine well.
Adjust the seasoning.
Slice the sole cylinders into rounds.
Plate, beginning with the condiment followed by the sole and drizzle with the vinaigrette.
Decorate with the rocket leaves, sorrel sprouts, oyster leaves, purslane and Chilli leaves.
Just before serving, sprinkle with fleur de sel and freshly ground pepper.
Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.
