Home Recept Slow-Cooked Dover Sole

Slow-Cooked Dover Sole

Recipe for 10 people

Main course Fish Tongue

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Ingredienser

För 10 portioner

Dover sole

1200 g sole fillets

150 ml Debic Roast & Fry

2 lemon, zests

Risotto

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

Saffron sauce

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

Garnish

250 g green peas

30 g Debic Traditional Butter

20 ml green herb oil

green pea cress

Tillredning

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.

Garnering

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.

Receptetiketter Main course Fish Tongue Dinner Evening André van Dongen Cream Butter Constant

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