Meuniere style Sole Fillets
From the one star french chef Patrick Asfaux
5.0/5 (2 votes)
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and its Chicory TatinCooking time :
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Meunière Style Sole Fillets For 6 guests
- 12 large sole fillets
- 600 gr of chicories
- 100 gr of butter
- salt and white pepper
- 50 gr of brown sugar
- 4 small shortcut pastry circles
- 30 gr of capers
- Juice of 1 lemon
Progression
Dry the chicories, open them and remove their core.
Place the leaves as if they were flower petals in a saucepan. Season with salt, pepper and a little bit of sugar. Add a walnut-sized piece of butter and 2 tablespoons of water. Couvrez with some wax paper and with a lid.
Cook on low heat for 20 min.
Make some caramel with the brown sugar and 2 tablespoons of water. Next, pour this caramel into 6 molds (the type used in making ”creme renversee” for example).
Drain and dry the chicory leaves thoroughly. Place them on top of the caramel. Put a circle of shortcut pastry on top. Cook these small “tatins” in the oven for 20 min at a temperature of 350°F (180°C or th 6).
Make small cuts on the soles surface. Cut them in half diagonally. Add salt and pepper to the fillets and cover them lightly with flour. Fry them in a pan with some butter and oil until they become a nice golden coulour (3 min on each side). The butter must not burn.
Add the capers and the lemon juice to this butter.
Take the « tatins » out of the oven. Wait 5 min before unmolding them in the center of each plate (of course place them so that the caramel is on top and the pastry on the bottom). Place the 4 halves of sole fillets around the “tatin” and pour the melted butter and the capers on top at the last minute.
The sole from Gravelines has frequently been competing with the sole from Ostende for their taste.
And for all the crossword enthusiasts out there: the Aa river goes through the Northern French city of Gravelines. ;-)
Place the leaves as if they were flower petals in a saucepan. Season with salt, pepper and a little bit of sugar. Add a walnut-sized piece of butter and 2 tablespoons of water. Couvrez with some wax paper and with a lid.
Cook on low heat for 20 min.
Make some caramel with the brown sugar and 2 tablespoons of water. Next, pour this caramel into 6 molds (the type used in making ”creme renversee” for example).
Drain and dry the chicory leaves thoroughly. Place them on top of the caramel. Put a circle of shortcut pastry on top. Cook these small “tatins” in the oven for 20 min at a temperature of 350°F (180°C or th 6).
Make small cuts on the soles surface. Cut them in half diagonally. Add salt and pepper to the fillets and cover them lightly with flour. Fry them in a pan with some butter and oil until they become a nice golden coulour (3 min on each side). The butter must not burn.
Add the capers and the lemon juice to this butter.
Take the « tatins » out of the oven. Wait 5 min before unmolding them in the center of each plate (of course place them so that the caramel is on top and the pastry on the bottom). Place the 4 halves of sole fillets around the “tatin” and pour the melted butter and the capers on top at the last minute.
The sole from Gravelines has frequently been competing with the sole from Ostende for their taste.
And for all the crossword enthusiasts out there: the Aa river goes through the Northern French city of Gravelines. ;-)
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