- 8 small skinless sole fillets
- 1 lime
- 1 lemon
Cut shallow incisions into the fillets, in a criss-cross pattern. Season with salt, pepper, and the grated zest of the lime and lemon. Lay out the fillets in pairs, one on top of the other, head to tail. Baste with softened butter, then roll up in cling film to create a neat, cylindrical shape. Set aside.
Ingredients for the lemon velouté
- 90 g shallots, finely chopped
- 90 g button mushrooms, chopped
- 30 g lovage
- 400 g Chasselas wine
- 200 g vegetable stock
- 400 g cream
- Dash of lemon juice
- Preserved lemon paste
To prepare the lemon velouté
Sweat the shallots and button mushrooms with a dash of olive oil. Add half the lovage. Deglaze with white wine and reduce by half. Pour in the vegetable stock and reduce by half. Add the cream and the rest of the lovage and simmer for about 10 minutes. Add a tablespoon of preserved lemon paste. Mix and strain through a sieve, adjust the seasoning with a dash of lemon juice, white wine and a pinch of salt.
Ingredients for the mustard and lemon crust
- 125 g softened butter
- 50 g Panko breadcrumbs
- 20 g mustard (15 g Meaux, 5 g Dijon)
- 20 g egg whites
- Zest of half a lime
- Zest of half a lemon
To prepare the mustard and lemon crust
Mix the Panko breadcrumbs, mustard, egg white and citrus zest with the softened butter. Season with salt and pepper. Place the mixture between two sheets of baking paper, roll out to a thickness of 2-3 mm and freeze.
Ingredients for the garnish
- 1 carrot
- 16 caper berries
To prepare the garnish
Cut the carrot into batons, then use a sharpener to create little flowers. Slice the caper berries in half.
To prepare the sole fillets
Steam the sole at 80 °C for about 5 minutes until the core temperature is 38 °C. Remove from the cling film. Drain and cut off each end at a diagonal angle. Cut the mustard crust into pieces the same size as the fillets and place on top of the fish. Preheat the grill on the highest setting and gratinate on the top shelf. Keep an eye on the fish as it cooks very quickly.
Ingredients for serving
- Carrot purée
- Parsley chips
- Seasonal microgreens
Decorate each fillet along its length with 3 small blobs of carrot purée, 3 carrot flowers, capers, parsley chips and microgreens. Place the sole in the middle of a plate. Serve the hot, emulsified sauce on the side.
- Salt, pepper
- Softened butter
- Olive oil
- Fleur de sel
- Coarsely ground mixed peppercorns