For 10 servings
1200 g sole fillets
150 ml Debic Roast & Fry
2 lemon, zests
350 g risotto rice
1 onion, finely chopped
20 ml Debic Roast & Fry
1500 ml fish stock
50 ml Debic Culinaire Original
80 g Debic Traditional Butter
100 g Parmesan cheese, grated
10 g green herbs
150 ml white wine
25 g shallots
100 ml fish stock
75 g Debic Traditional Butter
275 ml Debic Culinaire Original
0.1 g saffron
100 ml white wine
250 g green peas
30 g Debic Traditional Butter
20 ml green herb oil
green pea cress
Methode Slow-cooked Dover Sole
Fillet the sole and vacuum seal together with the Debic Roast & Fry and the lemon zests.
Cook through at 48 °C for 25 minutes in a bain-marie or combi steamer.
Saute the onion and the rice in Debic Roast & Fry until soft.
Subsequently add the stock gradually.
Finish the dish with Debic Culinaire Original, full-cream butter and Parmesan cheese.
Add the green herbs and season with salt.
For the saffron sauce, soak the saffron threads in lukewarm water.
Peel and finely chop the shallots.
Make a gastrique by boiling the white wine and the shallots.
Wait until it is reduced to half the original volume.
Pass the Gastrique through a fine sieve.
Add the fish stock and boil over high heat for 5 minutes.
Add the Debic Culinaire Original.
Cook the sauce until thickened, about 6 minutes.
Add the butter and cook untill desired consistency is achieved.
Combine the mixture with the white wine and the beurre blanc and cook through.
Season with salt.
Blanch the peas in boiling water.
Warm the peas in the butter.
Arrange the risotto on the plates, place the Dover sole fillets alongside and finish with the sauce.
Garnish with the peas, cress, and the green herb oil.