You are here:

Andalouse of sole

Jean-Christophe Novelli from Food Uncut
Jean-Christophe Novelli's sole cooked with fragrant lemon grass on a bed of colourful tasty vegetables makes a fabulous main course

Andalouse of sole

Method

1. To make the piperade: heat the olive oil in a pan.

2. Cook each of the vegetables and the garlic separately until soft, adding a little sugar with the aubergine,

3. Cook the shallots and fennel together, covered with a tight lid until soft.

4. Heat the tomato juice in a pan with the vanilla, sun-dried tomatoes, star anise, basil, thyme and olives and cook steadily until reduced by one-third.

5. Stir into the cooked vegetables.

6. To make the sole fillets: brush the sole fillets with a little olive oil and season with salt and pepper.

7. Heat a frying pan and cook the sole with the lemongrass for about 2-3 minutes on each side, skin side upwards first. If the fillets are quite thick, they may require 4 minutes on each side. Remove the fish from the pan.

8. Mix a little of the piperade with a little olive oil and add to the pan. Cook until lightly browned and caramelized.

9. To serve: carefully arrange the vegetables on the plates and place a sole fillet on each plate with the vegetables.

10. Garnish with fresh herbs, olives, grated Parmesan and a splash of truffle oil.

Comments add a comment

Be the first to add a comment...

Serves: 3

Prep: 25 min
Cook: 1 hr

Ingredients

For the sole fillets

3 large sole fillets, (you could also use plaice or cod)
1 tsp finely chopped lemon grass

For the piperade

200ml Olive oil
1 small courgettes, sliced diagonally and cut into diamonds
1 Aubergines, sliced diagonally and cut into diamonds
white sugar
1 red pepper, seeds removed and cut into diamonds
1 yellow pepper, seeds removed and cut into diamonds
1 green pepper, seeds removed and cut into diamonds
5 red cherry tomatoes
½ garlic head, cloves separated and peeled
4 large Shallots, peeled and halved
4 baby fennel, trimmed
500ml tomato juice
1 vanilla pod
100g Sun-dried tomatoes
1½ Star anise
10 basil leaves
Thyme
handful black olives