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Fried sole on a bed of creamy mousseline puree
A delicate dish of fried sole fillets served on a bed of creamy mousseline mashed potatoes, finished with a fresh touch of lemon and fresh parsley.
Open Fire Plancha BBQ
4
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60 minutes
Medium
Ingredients
- 4 fresh sole fillets
- 500 g floury potatoes
- 100 ml full cream
- 50 g butter (plus additional clarified butter, optional)
- 1 lemon (juice and rind)
- 2 tbsp olive oil
- Fresh parsley, finely chopped
- Pepper and salt to taste
TiGER FiRE Accessories
Ingredients
- 4 fresh sole fillets
- 500 g floury potatoes
- 100 ml full cream
- 50 g butter (plus additional clarified butter, optional)
- 1 lemon (juice and rind)
- 2 tbsp olive oil
- Fresh parsley, finely chopped
- Pepper and salt to taste
TiGER FiRE Accessories
Preparatory work:
- Shred the parsley and wash the potatoes
- Pat the tongues dry well before proceeding
Let's cook!
- Place the potatoes on the plancha and roast for about 30-40 minutes, depending on size. Turn them regularly.
- Cut open the puffed potatoes and scoop out the crumbs.
- Mash it and add the butter and cream.
- Whisk into a fluffy puree and season with salt, pepper and lemon zest.
- Brush the sole fillets lightly with olive oil.
- Fry the sole fillets 2-3 minutes per side until golden brown and cooked.
- Season to taste with salt and pepper. Add a little clarified butter for extra flavor, if desired.
- Spoon a portion of mousseline puree onto a plate and place the fried sole fillets on top.
- Finish with a dash of lemon juice, fresh parsley and additional lemon zest for a fresh touch.
Suggestion
- To finish it off, melt butter and add some chopped capers as a finishing touch on the tongue.
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