Piperade Sauce
- 1 ounce Jabugo ham, diced (30 g)
- 2 marrow bones, diced
- 1 sprig dried fennel
- 5 1/4 ounces green onions (150 g)
- 3 cloves unpeeled garlic
- 6 fresh tomatoes, diced
- 3 sprigs basil
- 1 lobster, sliced
- 2 cups light chicken stock (50 cl)
- 10 black peppercorns
- 3 1/2 fluid ounces dry white wine (10 cl)
- 2 3/4 fluid ounces seasoning olive oil (4 cl)
- cooking olive oil
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
Instructions
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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