Nutrition Facts
6 servings
6
Recipe for Sole Fillet, Crispy Potatoes with Butter Cream and Saffron
Discover the recipe for sole fillet with crispy potatoes and a butter and saffron cream, perfect for a fish dish that stands out. This recipe, made with potatoes, sole fillet, candied lemon, samphire, white wine, and saffron, is accessible to everyone and will allow you to explore new combinations.
For the fish
30 Small potato
24 dashes Sole
½ Candied lemon
6 Samphire
3 Olive oil
Flower of salt
For the sauce
50 Butter
15 Dry white wine
1 Shallot
40 Liquid cream
Saffron
Sea salt and freshly ground pepper
Directions
1
Bring a large pot of water to a boil, cook the samphire for 30 seconds, and stop the cooking in ice water.
2
Wash and scrub the potatoes, then immerse them in boiling water for 10 minutes once it reaches a boil again, then drain them.
3
Season and roll the sole fillets onto themselves. Steam for 10 minutes.
4
Peel and finely chop the shallot, then sauté it over medium heat in a pan with a little butter for 1 minute.
5
Pour the white wine, cream, and saffron. Season and keep warm.
6
Sauté the potatoes in a pan with olive oil over medium heat for 10 minutes.
7
On a plate, arrange 3 sole fillets and 4 to 5 small potatoes on a bed of samphire and diced candied lemon. Season with fleur de sel.
8
To finish, pour a little sauce over each fillet of sole and garnish with small strands of saffron.
Ingredients
For the fish
30 Small potato
24 dashes Sole
½ Candied lemon
6 Samphire
3 Olive oil
Flower of salt
For the sauce
50 Butter
15 Dry white wine
1 Shallot
40 Liquid cream
Saffron
Sea salt and freshly ground pepper
Directions
Directions
1
Bring a large pot of water to a boil, cook the samphire for 30 seconds, and stop the cooking in ice water.
2
Wash and scrub the potatoes, then immerse them in boiling water for 10 minutes once it reaches a boil again, then drain them.
3
Season and roll the sole fillets onto themselves. Steam for 10 minutes.
4
Peel and finely chop the shallot, then sauté it over medium heat in a pan with a little butter for 1 minute.
5
Pour the white wine, cream, and saffron. Season and keep warm.
6
Sauté the potatoes in a pan with olive oil over medium heat for 10 minutes.
7
On a plate, arrange 3 sole fillets and 4 to 5 small potatoes on a bed of samphire and diced candied lemon. Season with fleur de sel.
8
To finish, pour a little sauce over each fillet of sole and garnish with small strands of saffron.
Notes
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