Grilled sole fillets
with parsnips, leeks and hollandaise sauce
A main course recipe from the Romantik Hotel Campveerse Toren in Veere
- 600 g sole fillets
- 3 shallots
- 100 ml white wine vinegar
- 100 ml Water
- 10 white peppercorns
- 1 bay leaf
- 150 g egg yolk
- 600 g melted butter
- lemon juice
- 200 g chanterelles
- 2 pieces of leek
- 2 sweet potatoes
- 1 parsnip
- 1 tablespoon chives
1.Crush the shallot and heat it in a pan with vinegar, water, the white peppercorns and the bay leaf. Reduce the moisture by half.
2.Strain through a fine sieve and let the sauce cool down to 50°C.
3.Add the egg yolk, heat it up and beat it with a whisk.
4.Add the butter drop by drop while stirring continuously.
5.Season to taste with lemon juice and salt.
6.Fillet the fillets so that they remain stuck together to make two double fillets (help is available from the regional fishmonger).
7.Then grill the sole only very briefly.
8.Cook the sweet potatoes and bake them in the oven in a pan with water, butter, salt and pepper, then mash the potatoes.
9.Peel the parsnips, divide them into quarters and cook them with some water and butter.
10.Do not use the dark green part of the leek, but cut the rest into chinoise.
11.Slowly cook the washed vegetables with salt and pepper.
12.Wash the chanterelles and cook them slowly with butter, a chopped shallot and chives.
More interesting articles
Goat's cheese praline
baked in a vine leaf
Written by Romantik Hotel Landschloss Fasanerie
Veal heart with cream
with chive dumplings, buttermilk and elderberry
Written by Romantik Hotel Die Gersberg Alm
from Romantik Hotel Metropol
Written by Romantik Hotel Metropol
Post your comment
No one has commented on this page yet.
RSS feed for comments on this page RSS feed for all comments