Gastronomixs

Celeriac-coated sole stuffed with goose liver and truffle

Based on a classic dish by former three-Michelin starred chef Cees Helder.

Celeriac-coated sole stuffed with goose liver and truffle

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Ingredients

200

g

sole fillet cut-offs

1

 

egg

100

ml

cream

20

 

sole fillets

40

g

goose liver

 

 

truffle

 

 

celeriac

 

 

clarified butter

Preparation method

  • First, prepare the farce. Ensure that all the ingredients are thoroughly chilled. Blend the sole cut-offs and the egg in a food processor. While blending, add the cream and season to taste with salt and pepper.
  • Season the sole fillets with salt and pepper.
  • Pipe a little of the sole farce on the goose liver and top off with the truffle shavings.
  • Pipe the sole farce on the sole fillet and smooth out with a pallet knife.
  • Place the goose liver upside down on the sole fillet.
  • Pipe some more sole farce on the other side of the goose liver and top off again with truffle shavings.
  • Pipe some farce on top of this and cover with the sole fillet.
  • Lightly brush on some sole farce again and top off with thin slices of celeriac.
  • Start by frying on the side with the celeriac in the clarified butter.
  • Then fry on the other side and bake in an oven at 120°C.
  • Cut into the desired size.

Serving suggestions

  • As an entremets or main dish with broad beans, onion compote, or veal jus.
  • As a main dish with components of different types of mushrooms.

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