Home Recipes Fried sole

Fried sole

with vegetables from our own vegetable garden, fish stock with carrot and orange

Chef Fried sole
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Ingredients

For 4 servings

Sole

100 ml Debic Roast & Fry

4 large soles (600 g each)

Vegetable garnish

4 green asparagus stalks

4 white asparagus spears

200 g broad beans

1 nice red beetroot

4 young carrots

1 leek (new harvest)

200 g new potatoes

poultry stock (to taste)

Sauce

3 carrots

2 oranges

500 g fish stock of sole

sucro (emulsifier) (to taste)

Debic products used

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Debic Roast & Fry 1L

  • Contains 20% clarified butter
  • Gives natural butter taste and golden brown result
  • Practical bottle for convenient dosing

Preparation

Sole

Put the Roast & Fry in a frying pan and heat well.

Fry the sole for 5 minutes on each side.

Vegetable garnish

Wash and peel the asparagus.

Boil in salt water for 3 minutes and let cool down.

Leave to cool and take the beans out of their peel.

Peel and cook the beetroot, carrots, leeks and potatoes in the poultry stock until soft.

Keep the vegetables warm.

Sauce

Wash and peel the carrots.

Peel the orange à vif.

Centrifuge everything.

Reduce the fish stock of sole to half, add the carrotorange juice and reduce to 1/3.

Season to taste and emulsify with a little sucro.

Assembly

Arrange the sole on the plate.

Dress the hot vegetables alongside.

Briefly froth up the sauce and serve alongside the sole.

Recipe tags Chef Fried sole

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