- 4 Dover sole, whole, ready to cook,
- 300 g each
- 120 g sepia noodles, fresh
- 250 ml cream
- 24 black olives, stones removed
- 4 thin slices of parmesan
- Salt, pepper
- 12 rosemary needles
- 4 tbsp olive oil
Place the sole in four vacuum bags. Season with salt and pepper. Add 1 tbsp olive oil and 3 rosemary needles per bag. Medium vacuum-seal all ingredients and cook on Steam 60 °C for 8 minutes. Take out of the cooking space and place aside. Cook the sepia noodles al dente in sufficient salt water. Twirl the noodles to form four nests and place aside.
Simmer the cream in a saucepan until it is reduced to a third. Stir in butter and season to taste with salt and pepper. Place aside.
8 minutes | Steam 60 °C
Scoop the sauce into the centre of each plate. Place the sepia nests onto the sauce. Take the sole out of the bags and, working from the centre outwards, use a spoon to separate the fillets from the bones. Arrange around the noodles. Arrange the olives and place the slice of parmesan over the noodles. Serve.