Sole foam bread

Ingredients for 6 servings:

• 1,250 g sole(s) – fillet, skinned
• 3 egg whites
• 30 g butter, soft
• ½ liter sweet cream
• ⅛ tsp cayenne pepper
• ½ tsp salt
• ⅛ tsp pepper, freshly ground white
• 1 truffle, black

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the sole fillet into 2 cm cubes and process 1/3 at a time with an egg white in a blender for 30 seconds. Then scrape back the sides and blend again until a smooth purée is formed. Ensure the mixture stays cool. Repeat with the remaining 2/3. Then transfer the entire mixture to a tall bowl, cover, and refrigerate. Preheat the oven to 175 degrees Celsius. Grease a 1 1/2 L loaf pan with a semicircular bottom with softened butter. Place the bowl containing the sole purée in a bowl filled with water and ice cubes and whisk in the cream a tablespoon at a time. Ensure each addition is completely absorbed before adding the next. Then mix in the cayenne pepper, white pepper, and salt. To season the foam bread, bring a small pot of water to a boil and poach a teaspoon of the purée in it for 2-3 minutes. This sample is tasted, and the raw mixture is seasoned accordingly. Pour the puree into the buttered dish, smooth it out, and cover it with a piece of buttered parchment paper. It can be stored this way for several hours or overnight. To prepare it, fill a suitably sized dish with water until the sponge cake dish is halfway up. Poach it in the oven for half an hour in a water bath until the mixture feels firm when lightly pressed with your finger. Lightly run a knife along the straight sides to ensure the sponge cake can be easily removed. Slice and serve on warmed plates. Cut the truffle into 3 mm thin slices and finely dice them. Mix with the vin blanc sauce or Nantua sauce and serve with it. (ck recipe bank)