Gastronomixs

New style sole Picasso

This is a classic dish from the 1980s served with canned fruit, which quickly led it to be considered as somewhat unsophisticated. This is a pity, as this is a great composition if prepared well.

New style sole Picasso

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Ingredients

10

 

soles

As needed:

 

salt and pepper

As needed:

 

fish flour (flour with breadcrumbs)

As needed:

 

clarified butter

As needed:

 

oil

2

 

red grapefruit

1

 

plantain (ripe)

¼

 

pineapple, cleaned

1

tsp

ginger root, grated

1

tsp

curry powder

100

ml

grapefruit juice

100

g

butter

Preparation method

  • Peel the grapefruit and remove the membranes.
  • Peel the plantain and cut into 5mm-thick slices.
  • Deep fry the plantain slices at 160°C until crispy and golden brown.
  • Cut the pineapple into neat blocks of approximately 1cm.
  • Fry the pineapple in a pan with a little oil.
  • Fry the curry in the remaining oil in the same pan until the flavours are released.
  • Deglaze the pan with the grapefruit juice and grate a little ginger over the top.
  • Mount with the butter.
  • Mix the fried pineapple and the grapefruit with the sauce and infuse over a low heat for about ten minutes.
  • Pat the sole dry, season with salt and pepper, and dust with the fish flour.
  • Fry the sole until golden brown in the clarified butter.
  • Serve with the infused fruit and crispy banana.

Serving suggestions

  • As a main dish with thick-cut chips.
  • As a main dish with a component of potatoes or rice.

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