Riviera-Style Sole with Lemon
- 4 1 lb. sole (500 g each)
- 2 cups chicken broth (40 cl)
- 1 3/4 pounds green tomatoes (900 g)
- 2 dried fennel stalks
- 1 locally grown lemon
- 10 basil leaves
- 20 black Taggiasca olives, pitted
- 1 ounce butter (30 g)
- cooking olive oil
- fleur de sel
Step 1: Sole
Skin the sole and remove the head and tails. Remove the fillets and clean the bellies. Rinse the fish under running water and pat dry with a towel.
Reduce the chicken broth.
Wash, quarter and purée the green tomatoes with 3 tablespoons (5 cl) of cold water in a high speed blender, then strain the puree through a fine meshed tamis lined with cheesecloth to recover all the juice from the green tomatoes.
Place the sole fillets in two greased baking dishes. Season with salt, and pour 1/3 cup (7 cl) of juice from the green tomatoes and 1/2 cup (10 cl) of reduced broth over each of the fillets. Divide the dried fennel and the basil leaves evenly over each fillet, and top each with half of the butter and a touch of olive oil. Cook in a 320°F (160°C) oven, basting often with cooking juices.
When the fillets are cooked, remove them from the baking dishes, remove the bones and fold the fillets back over one another.
Strain the cooking juices into a saucepan and reduce into a sauce. Add the olives and a touch of lemon juice to the sauce.
Step 2: Garnish
Slice the lemons very thinly. Place the slices in a greased baking dish and bake at 175°F (80°C) until quite dried and translucent.
Remove the outer skin of the fennel, wash in a basin of lukewarm water, and pat dry, then cut into 1/2 inch (1 cm) thick slices.
Pour a drizzle of olive oil in a hot sauté pan and roast the fennels, without browning too much, until tender.
Remove the basil leaves from the stalks and wash and dry them.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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