|
Method :
First, clean
the sole, take out the fillets and place them on (covered in plastic) ice.
Clean some leek and cut it into fine "julienne". Peel off the tomato skin
and remove the seeds; then cut it into fine cubes and place them aside for
later use. Wrap the eggplant with aluminum foil and place them in the oven
on 80C for around 4 hours, take out and peel them, mix and season the
inside. Chop some shallots (for the sauce) and put it in a hot pan with
some butter. Sauté a bit and add some white wine, reduce heat and add some
cream. Let it become a bit thicker and then add some carrot juice, when it
looks yellowish, add some seasoning and finally, add some chopped fresh
dill and tomato cubes.
For potatoes:
peel them first and after peeling them, wash them and cut them to your
preference and put them in a pan with cold water and add in some bay leaf,
beef bacon, thyme (fresh), white pepper and salt. Place it on the fire
until cooked. After that, top it with some thinly sliced smoked duck
breast. In the meantime take out the sole fillets from the chiller. Season
them and roll each fillet individually up with some of the eggplant
mousse. Place them in a pan with some butter and white wine or fish stock.
Cover it and place on the fire until cooked. Lastly, place the three sole
fillet roulades on your plate and (alternating in between) the potatoes
with the smoked duck breast sauce on top of your fillets.
** Covered
with dill-wine sauce, Pommes Bouchon **
#Ads - Get the above cooking ingredients here at discounted price
|
