Gastronomixs

Marbé of sole

Although we don't see this component very often anymore, it is certainly not forgotten! The name is derived from the marble effect. Marbré is French for marble

Marbé of sole

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Ingredients

500

g

sole fillets

250

g

cream

20

ml

cognac

10

g

chlorophyll (see components green herbs)

 

 

salt and pepper

Preparation method

  • Blend the sole, cognac, salt, and pepper in a food processor and pass through a hair sieve.
  • Beat the cream but stop before peaks start to form. Blend with the sole farce over ice.
  • Mix a third of the farce with the chlorophyll.
  • Cover a terrine with cling film and fill with the white farce and gently mix through the green farce. This creates a marbled effect.
  • Cook in a combi-steamer at 10% humidity at 62°C until the core temperature reaches 56°C.
  • Allow to cool.

Serving suggestions

  • As part of a classic hors d'oeuvre.
  • As a component in a composition with other sole dishes.

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