Craving a gourmet, flavorful, and refined dish for Christmas? Make delicious sole roulades, coat them with a foamy Champagne beurre blanc, and finish with a touch of Daurenki caviar.
Preparation: 15 minutes • Cooking: 30 minutes
Ingredients for 4 people
- 12 sole fillets
- 8 spring onions
- 1 tbsp granulated sugar
- 1 shallot
- 10 cl Champagne
- Juice of 1 lemon
- 10 cl full-fat liquid cream
- 60 g unsalted butter
- 50 g Daurenki caviar
- A little olive oil
- Some nasturtium leaves
- Fleur de sel, freshly ground pepper
Method
- Preheat the oven to 200ºC (th. 6-7).
- Melt 10 g of butter in a pan and add the spring onions. Sprinkle with half of the lemon juice, sugar, a splash of water, salt, and pepper. Simmer almost covered until the onions are tender and the juice mostly absorbed.
- Roll each sole fillet and place them in an oiled ovenproof dish, close together.
- Brush with oil and bake for 10 minutes.
- Peel and finely chop the shallot. Sauté in a saucepan with 10 g of butter until translucent. Add the Champagne and the remaining lemon juice. Reduce almost to dryness. Add the cream and simmer briefly.
- Remove from heat, add the remaining butter in small cubes, and blend to create a foamy beurre blanc.
- Remove the soles from the oven, spread some foamy butter on the plate, and place the sole roulades on top.
- Add the caviar over the soles and butter, sprinkle with nasturtium leaves, and serve immediately.
Photography: Aimery Chemin • Culinary Styling: Audrey Cosson
