Glassy Steamed Sole on Turnip Puree with Peanut Spinach
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 small sole (s) (Atlantic sole)
- 2 tablespoon butter
- Salt (fleur de sel)
- some pepper, whiter
- 1 small turnip (s)
- 1 potato (s), floury
- vegetable stock
- 1 dash cream
- salt
- some lime juice
- 1 handful spinach, cleaned
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 shallot (s), chopped
- 1 clove (s) garlic, chopped
- 1 dash cream
- 15 peanuts, roasted, unsalted
Print Recipe
Pin Recipe Instructions
- Fillet the sole, season with fleur de sel and white pepper, brush with 2 tablespoons of liquid, lightly browned butter and place in the oven at 70 ° C. You will be done in 7-9 minutes! You have to look a little after that.
- Peel the turnip and potato, dice finely and cook in the broth until soft. Add the cream, season with salt and lime juice and puree.
- Clean and wash the spinach well, stir-fry briefly in an oil-butter mixture (1: 1) together with peanuts, shallots and garlic. Deglaze with a little cream, season to taste.
- Put a mirror of puree on each of the preheated plates, put on the fish and add the spinach.
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