Steam sole braid, vegetable Julienne, vanilla-flavored fish stock
Ingredients for 4 guests, Approximately 207 Kcal per person
- 4 soles
- fish stock
- 1 vanilla stick
- 2 carrots
- 1 fine courgette
- leek
- chives and chervil
- 1 citronella stick
- 4 or 5 fresh mushrooms (Oyster or Paris)
- 1 glass white table wine
INSTRUCTIONS :
- Remove the fillets taking care to leave them attached to the tail. - Cut the vegetables into very thin slivers (julienne) - Make the fish stock with the sole bones, carrots, leeks, white wine and vanilla. - Cut the 2 largest fillets of each sole in order to obtain three fillets with which to make the braid. - Wash and chop the mushrooms. Fry them. - Steam the sole and the vegetables. - Boil the stock until you obtain a satisfactory flavour. - Once cooked, place the soles in each plate, the mushrooms in the centre of the braid, the diced vegetables on top. - Pour on the fish stock and decorate with the citronella stick for extra taste.
the chef
Chef Jacky Oberti proposes his expertise and invites you to discover his light and tasty reciepts!
