Wash the fish, pat dry, cut into 3 parts and season well with chilli salt .... Heat the oil in a non-stick pan and fry for 3 minutes on both sides.
Peel the potatoes, wash them and cut them into large cubes .... then cook in plenty of salted water for about 20 minutes, then drain .... Mash the potatoes and mix in the cream and butter until the porridge is creamy ...
Tomato and fennel vegetables:
First scald the tomatoes with hot water and peel off the skin .... quarter them and then scrape out the seeds .... then cut into strips ... wash the fennel, cut in half and cut out the stalk ... then cut into thin strips ... Heat the oil in a non-stick pan and gently fry the fennel in it for about 5 minutes ... add the tomatoes and fry them only briefly ... season with chilli salt .... done.
Saffron Vanilla Sauce:
Melt powdered sugar in a suitable saucepan ... deglaze with fresh orange juice .... saffron threads, vanilla pod (cut open beforehand), clove of garlic (peel and cut into pieces beforehand), add orange peel .... simmer gently for approx. 10 minutes or let simmer. Pour in the vegetable stock and let it steep a little. Sift through shortly before serving, pour in the cream, bring to the boil and then fold in the butter .... season with chilli salt ... ready ...
Put the mashed potatoes in a piping bag and sprinkle them on the plates like flowers ... Spread the fennel and tomato vegetables on the plate .... Put the sole on it and pour the saffron-vanilla sauce over it ... Bon appetit!
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.