Riche’s Fresh Sole

Credit: Didier Loire
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Step 1: Sole

Dress, fillet the soles and save the skin. Remove the nervous membrane with a filleting knife.

Lightly butter the fillets. Season them with salt and reassemble them by placing a back and a belly head to tail in order to form half-soles.

Separately, roll them tightly in sous-vide bags (pressure 3.2, seal 7). Plunge them in an 185°F (85°C) bath for 3 minutes, and let rest in the bags for 2 minutes.

Rinse the white skins under running water. Lay them in salt for 5 minutes, and cut into strips 3/4 x 7 3/4 inches (2 x 18 cm). Bake the strips between two sheet pans at 302°F (150°C) until crisp.

Step 2: Truffled Breading

Melt the butter in a saucepan, add the breadcrumbs and whisk continually until browned. Remove from the pan and cool over ice.

Before the breading is completely cold, add the minced truffles, the truffle puree and freshly ground pepper.

Spread the breading between two sheets of parchment paper to make it as even and thin as possible, and let harden.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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