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Sole Filet in Noisette Butter with grilled Hazelnut Paste

Cress used

Sole Filet in Noisette Butter with grilled Hazelnut Paste

Grilled Hazelnut Paste

Place all the ingredients except the oil in the thermomix and blend. Bring the oil to 50ºC and pour slowly into the paste that is in the thermomix. Blend. Add the hot water and blend again.Pass through a chinois and reserve.

Pistachio Sabayon

Whisk egg yolk and sugar on stove top while warming. Once fluffy, continue to stir adding the rest of the ingredients slowly. It is done once it takes on a custard-like consistency.

Sole in Noisette Butter
Warm butter until turns brownish (noisette butter). Add sole filet quickly and sauté until done.
Assemble all the elements.

Finish with JamPet Leaves® and Tahoon® Cress

Recipe - Franck Pontais