Gastronomixs

Sole fillet with a spinach and plankton croûte

Inspired by the technique developed by Alain Ducasse which creates a neat crust on fish or meat. 

Sole fillet with a spinach and plankton croûte

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Ingredients

10

 

sole fillets

100

g

butter

100

g

spinach

10

g

phytoplankton

100

g

Parmesan cheese, grated

200

g

breadcrumbs

 

 

salt and pepper

Preparation method

  • Cook the sole fillets sous vide in the Röner at 56°C and immediately plunge the bag into iced water.
  • Wash the spinach and blend in a blender until very fine.
  • Add the rest of the ingredients and blend to a solid mass.
  • Roll the mixture between two layers of plastic film to 2 to 3 millimetres thick, cover, and place in the freezer.
  • Cut neat strips of the croûte and store in the freezer as a supply.
  • Place the croûte on the sole fillet just before serving and place under the salamander grill or gratinee in the oven.
  • This spinach-plankton crust is delicious and has a wonderful flavour accent.

Serving suggestions

  • As an entremets with steamed leeks, saffron sauce, and deep-fried celeriac.
  • As a main dish with components of tomato and potatoes.

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