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.
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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.