Sole fillet with black truffle sauce
Sole is the most delicious fish, with a unique taste and texture. It has a mild, buttery, sweet flavour, and it is very easy to fillet.
Prep Time 40 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Fish & Seafood
Cuisine French
Servings 2 people
Calories 362 kcal
Boil the shallots, baby potatoes, and celery in vegetable stock. When tender, remove the potatoes and celery sticks and keep aside.
Blend the shallots with the vegetable stock to a smooth sauce and mix in the diced butter.
Season to taste with salt, pepper and grated black truffle.
Season the sole fillets with salt and pepper and pan fry on both sides in oil and butter over a medium high heat.
Add the potatoes and celery sticks to the pan and sauté.
Sprinkle chopped spring onion and chervil on the fish and sauce to finish the dish.
- The celery will be cooked first, keep the baby potatoes cooked but firm, and cook the shallots until completely soft.
- The puree of cooked shallots is used as a thickening agent.
Add a little bit of water to the sauce if the texture is too thick.
Calories: 362kcalCarbohydrates: 2gProtein: 25gFat: 28gCholesterol: 90mgSodium: 684mgFiber: 1gSugar: 1gVitamin A: 1271IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Keyword black truffle, sole fish