John Myers
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Sole on Caper Peperonata
The perfect sole on caper peperonata recipe with a picture and simple step-by-step instructions.
For the peperonata:
- 4 Pc. Red peppers
- 1 Pc. Yellow pepper
- 60 g Capers
- 1 Pc. Shallot
- 0,25 Pc. Garlic clove crushed
- 1 shot Olive oil
- 3 cl Martini Extra Dry
- 2 tbsp Caper water
- 1 Pc. Rosemary sprig
- Salt
- 100 ml Poultry stock
For the sole and side dish:
- 5 Pc. Eggplant slices
- 1 shot Olive oil
- 5 Pc. Sole fillet
- 50 g Butter
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 180 g Fresh spinach leaves
For the fish sauce:
- 80 g Fennel
- 40 g Celery
- 40 g Leek white
- 80 g Shallots
- 1 Pc. Garlic clove crushed
- 2 Pc. Bay leaves
- 1 bunch Fresh thyme
- 0,5 Pc. Lemongrass stick
- 6 Pc. Peppercorns white
- 0,5 tbsp Coriander grains
- 5 Pc. Peppercorns pink
- 80 g Butter
- 500 ml White wine
- 300 ml Martini Extra Dry
- 2 cl Pernod
- 0,5 tbsp Coarse sea salt
- 1 liter Fish stock
- 500 ml Cream
Fish sauce:
- Sweat the butter, fennel, celery, leek, shallots and garlic in a large saucepan. Then deglaze with the fish stock and add all other ingredients (without cream and salt). Reduce to a quarter at medium temperature. Strain the sauce through a fine sieve. Add the cream and bring to the boil briefly. Season to taste with salt. Lather up with a hand blender or multi-foamer just before serving.
Peperonata:
- Preheat the oven to 160 degrees circulating air. Leave all peppers in the oven until bubbles form on the peppers. First remove the yellow pepper and cover briefly with a cloth. Peel off the skin. Then do the same with the red peppers. The skin is best peeled off when it is hot. Expose the pulp. Cut half of the red pulp into routes and set aside. Sweat the shallot cubes and the garlic in 4 tablespoons of olive oil until colorless. Deglaze with martini. Pour on the poultry stock. Add the rosemary and the remaining paprika fillets and briefly braise covered. Remove the rosemary and puree with a hand blender. Halve the capers, remove the stems and add to the peperonata with the pepper routes. Season to taste with 5 tablespoons of oil, salt and a little caper water.
- Just before serving, fry the aubergine slices in a little olive oil on both sides until golden. Salt lightly and drain on kitchen paper. Place on a plate in the preheated oven together with 6 other plates.
- Briefly sauté the spinach in a little melted butter in the pan. Season to taste with salt and pepper.
- Then brown the sole fillets briefly in butter on each side.
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