John Myers
Ingredients for 2 servings:
- 4 sole(s)
- 500 g asparagus, green
- 4 pieces of waxy potatoes
- 20 g butter
- 20 g butter, brown or some oil
- 50 ml white wine, dry
- 50 ml cream
- 50 ml fish stock, veal stock or vegetable stock
- 1 tbsp crème fraîche
- 1 m.-large shallot(s)
- 1 lemon(s)
- salt and pepper
- Sugar
- Flour
- Herbs for garnish
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Light spring cuisine
Preheat the plates in the oven at 80°C. Boil the potatoes in their jackets; when they’re tender, drain and let cool. Boiled potatoes from the day before are even better. Peel, quarter, and fry in brown butter until golden brown. Illustrated instructions for making brown butter can be found on my website (see my profile). Peel the lower third of the asparagus and generously trim the ends. Cook in salted water with a little sugar and lemon juice until tender but still firm to the bite. Clean the sole fillets (you can also use the slightly cheaper lemon sole), drizzle with lemon juice, season with salt, and lightly flour them. Fry in foaming butter until the fish has taken on a light brown color. For the sauce, finely dice a shallot and fry in a pan until translucent. Add the white wine and reduce by half. Stir in the broth, cream, and crème fraîche and season lightly with salt and white pepper. Continue simmering over medium heat until the sauce has thickened slightly. Season to taste with lemon juice, lemon zest, salt, and pepper. Shortly before serving, puree the mixture into a delicate foam. At the same time, the fish, potatoes, asparagus, and sauce should be cooked. Arrange attractively on warmed plates and garnish with some greens.
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