Griddled Sole with Vegetables and Piperade Sauce

Credit: Didier Loire
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Ingredients (4 people)

Piperade Sauce

Tender Vegetables

  • 4 zucchini, with their blossoms
  • 4 zucchini blossoms
  • 2 firm eggplant
  • 8 pearl onions, 1/2 ounce (15 g) apiece
  • 12 wedges oven-dried tomatoes
  • 3 1/2 ounces arugula (100 g)
  • 2 sprigs opal basil
  • 1 sprig marjoram
  • 3 1/2 tablespoons olive oil (5 cl)
  • 10 1/2 ounces pork caul (300 g)

Crispy Vegetables

  • 4 green onions
  • 4 zucchini blossoms
  • 4 basil blossoms
  • 4 fried parsley leaves
  • 1 quart grapeseed oil (1 l)
  • 1 3/4 ounces rice flour (50 g)
  • milk
  • flour


Step 1: Sole

Trim the sole and remove the skin. Trim the edge of the fillets, and remove the nerves.

Slice two steaks 6 3/4 ounces (190 g) apiece from each. Pat dry carefully with a cloth, and cook weighted down on a griddle.

Once cooked, season the steaks with fleur de sel.

Step 2: Piperade Sauce

Sauté the lobster slices, then the ham, then the marrow in a drizzle of olive oil in a hot pot. Add the chopped green onions and unpeeled garlic, sweat, and deglaze with 3 1/2 fluid ounces (10 cl) of white wine. Next, add the fresh tomatoes and let stew over a low heat. Cook until the liquid is evaporated, and add the light chicken stock, season with black pepper, basil, and fennel, and cook over a low heat for 1 hour.

Strain the preparation through a niçoise, then a chinois, without pressing. Filter the sauce though cheesecloth.

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

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