Basil and broccoli sole fillets sautéed with almonds

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Basil and broccoli sole fillets sautéed with almonds

Basil and broccoli sole fillets sautéed with almonds





Basil and broccoli sole fillets sautéed with almonds
Basil and broccoli sole fillets sautéed with almonds
Ingredients
Number of people
-
4
+

2 whole soles

1 kg of broccoli

40 cl dry white wine

1 lemon

1 bouquet garni

3 shallots

2 tablespoons of cream

1 bunch of basil

60 g slivered almonds

4 tablespoons of oil

40 g butter

Flour

Pepper

Salt




Preparation 
TOTAL TIME: 1H30
Preparation: 45 min
Cooking time: 45 min
Step 1
Have the fishmonger lift the nets of the soles. Also keep the heads, edges and skins.
Step 2
Put the waste from the soles in a pan with the white wine, 1 glass of water, the bouquet garni, salt and pepper. Bring to a boil and cook for 30 minutes. Filter and let cool.
Step 3
Cook the broccoli 10 min in salted boiling water or steam. Drain them and immediately immerse them in a large bowl of ice water (to keep their bright green colour).
Step 4
Season the sole fillets with salt and pepper, sprinkle them with lemon juice and set aside in a cool place.
Step 5
Brown the shallots in a saucepan with 2 tablespoons of oil. Add the flour, stir and gradually add the filtered fumet and cream.
Step 6
Let it heat on low heat. Add 1 tablespoon of chopped basil and set aside.
Step 7
Grill the almonds in a frying pan with 2 tablespoons of oil and butter over high heat.
Step 8
Add the broccoli and sauté quickly, add salt and pepper.
Step 9
Place the sole fillets in the sauce and cook for 5 minutes over low heat.
Step 10
Serve the fish topped with sauce and sprinkle with chopped basil. Serve with broccoli sautéed with almonds.
I add my grain of salt

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