Large Coastal Sole with Truffles and Artichokes
- 4 sole, 1 pound (500 g) each
- 1/2 cup seasoning olive oil (10 cl)
- 4 1/2 ounces butter (125 g)
- 1/2 cup truffle juice (10 cl)
- 1/2 cup light chicken stock (10 cl)
- 2 teaspoons lemon juice (1 cl)
- 12 purple artichokes
- 1 ounce truffles, sliced (30 g)
- 1 1/2 ounces truffles, diced (40 g)
- 2 teaspoons white wine (1 cl)
- cooking olive oil
Step 1: Sole
Skin the sole, cut away the heads and tails, remove all fins and trimmings (on the edge of the fillets) and discard the entrails.
Rinse the fish under running water, pat dry on a cloth, and place in an earthenware dish. Season with salt and pepper, add the sliced truffle, the diced truffle, 4 tablespoons (6 cl) of light stock, the lemon juice, olive oil, 1 3/4 ounces (50 g) of butter and the truffle juice.
Cover with aluminum foil and bake in a 300°F (150°C) oven.
Step 2: Artichokes
Remove the outer leaves of the purple artichokes, cut half-way up, and shape, leaving 3/4 inches (2 cm) of stem. Remove the choke, then quarter the artichokes, sweat in some olive oil in a sauté pan, and deglaze with a little white wine.
Reduce until dry, moisten with the remaining light stock, cover, and cook.
Once the artichokes are nearly cooked, place them in the dish with the sole and finish cooking everything together.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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