Vienna-Style Sole with Creamy Morel Mushrooms
- 2 sole, 1 1/2 pounds (800 g) each
- 3 1/3 tablespoons yellow Jura wine (5 cl)
- 3 teaspoons whipped cream (1.5 cl)
- salted butter
- fleur de sel
- 2 3/4 ounces butter (75 g)
- 1 1/4 ounce breadcrumbs (50 g)
- 1/3 ounce Parmesan cheese (10 g)
- 1 pinch fresh garlic
Step 1: Sole
Trim, scale, and skin the soles. Fillet and trim, then with underside up, butter and season lightly with salt. Reconstitute the sole placing the fillets head to tail, back with belly, to form nice half-sole.
Roll tightly and separately in sous-vide bags. Seal (pressure 3.2, seal 7) and cook in an 185°F (85°C) bath for 3 minutes, then let rest for 2 minutes.
Remove the sole fillets from their bags, lay a strip of breading (prepared below) over each one, brown lightly in the oven, and bias-cut the edges.
Step 2: Breading
Melt some butter in a saucepan, add the breadcrumbs, and stir continuously until it browns lightly. Cool on ice, then add the parmesan, garlic, and freshly ground pepper.
Spread the breading between two sheets of parchment paper to thin it out, and let harden.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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