Gastronomixs

Steamed sole with green peas, Hollandaise sauce, and chorizo

Henrique Sá Pessoa is a Portuguese chef who worked in London and Sydney before returning to Portugal in 2005. He has produced various television programmes and published several books. In 2009, Henrique opened Alma (Portuguese for ‘soul’) - his first solo-project. He closed the restaurant in 2014, partially due to the heavy financial crisis in Portugal, but reopened the doors in a new location in 2015. In 2018, he received his second Michelin star. Alma serves modern cuisine with perfectly balanced flavours prepared with exceptional techniques and excellent products. Henrique also runs several other restaurants, including Cais da Pedra with a view over the river and Henrique Sá Pessoa in the famous Mercado de Ribeira market, both located in Lisbon. Henrique's culinary philosophy is influenced by his travels around the world, his passion for Asia, his knowledge of traditional Portuguese cuisine, and his life in Lisbon. 

Creation by Henrique Sá Pessoa, Alma** restaurant, Lisbon, Portugal.

Steamed sole with green peas, Hollandaise sauce, and chorizo

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Ingredients

1

kg

sole

100

g

sea salt

1

l

water

500

g

frozen peas

50

ml

sparkling water

As needed

 

fleur de sel

3

 

egg yolks

1

 

egg

200

g

clarified beurre noisette

15

g

Dijon mustard

As needed

 

fleur de sel

As needed

 

pepper

As needed

 

lemon juice

100

g

frozen peas

40

g

black chorizo

10

g

butter

As needed

 

fleur de sel

  • Prepare the brine by mixing the water and salt.
  • Fillet the sole and place the fillets in the brine for fifteen minutes.
  • Steam the fillets for two minutes in the oven at 100°C. 

Preparation method: green pea purée

  • Defrost the peas.
  • Blend together the green peas and sparkling water with a thermo blender for six minutes at 70°C.
  • Pass the purée through a sieve and season with salt before serving.

Preparation method: Hollandaise sauce

  • Whisk together the egg yolks and egg.
  • In a water bath, gently cook the egg mixture and add the clarified beurre noisette a little bit at a time.
  • Add the mustard and season with salt, pepper, and lemon juice.
  • Pass the Hollandaise through a cheesecloth and transfer to a siphon aerated with one charge.
  • Keep the siphon in a Roner at 50°C. 

Preparation method: chorizo

  • Defrost the green peas.
  • Remove the skin of the chorizo and finely dice into small cubes (brunoise).
  • Sauté the chorizo, add the green peas, and finish with the butter.
  • Season with salt.

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