Added by segtom | Mon 22 Jun 2009 @ 22:03
you cant describe it with words you have to tast it.
16 sole fillets
sun dried tomatoes
langoustine tales and/or shrimps
6 green aspargus
6 white aspargus
25g butter+ some extra
fishstockpowder or fishstock
clean the aspargus , slice them in 2 or 3 and put in the fridge
clean the langoustinestales and shortly bake them in olive oil with some salt an pepper, let cool down.
bring the peels of the langoustines with water or fish stock to a boil , add tomatopuree ( till you get a slightly orange red colour) and let it simmer for 15 min , (add fishstockpowder if you use water). sief it and let it reduce untill 1/2. melt the butter and mix the flour under it ,( a roux) use this to make your sauce thicken a bit and add some cream.
lay 2 fillets skinside op next to eachother ( vertical) fold the right filet in half downwards and put 1 fillet horizontally above the folded filet and over the straight one. Now fold the foled filet back over the horizontal one, now fold the left filet upwards till you reach the horizontal filet and lay the 4th fillet horizontally against the other horizontal one. Fold the left filet back season this with pepper and a lil salt.
mix some langoustinstales with shrimps if you have them and lay a bit of this in the middle of the sole creation. drizzle some oil on top and fold the upper part of the filets over the filling and go further clockwise untill you get a package. carefully turn over and put on a buttered ovenplate and season with salt and pepper . do this for all the filets.
Bring some water with salt and butter to a boil to cook the aspargus.
Drizzle some oil over it and bake in an preheated oven at 180įC for 10-15 min till the fish is done.
Meanwhile cook the aspargus till they are \"al dente\".
Warm up the sauce you earlier made and mix it thoroughly.
Put some aspargus in the middle of each plate and put the scoubidou on top of this and the sauce arround of it you can serve this with some bake potatoes or even bread fits well with it.