Fried sole fillet
(Created by Robrecht Wolters )
| Ingredients | Preparation |
|---|---|
| 2 soles of 3/kg (3 soles per kg) | Fillet the soles, remove the bones from the fillets, wash the fillets, dab them and keep fresh. |
| a bunch of green asparagus | Blanch the green asparagus and mange-touts separately in salted water, rinse with cold water. |
| Half a bunch of flat parsley | Rinse the parsley and finely chop the leaves. |
|
50g
Mycryo
2 spoons of old balsamic 100g mange-touts |
Melt 30g of Mycryo butter on a low heat. Mix with the balsamic, season with salt and pepper and keep at a lukewarm temperature. Sprinkle half of the remaining Mycryo butter over the vegetables and warm them on a moderate heat, sprinkle with the chopped |
Finishing and presentation
Spread the vegetables over warm plates, add the sole fillets and
decorate with the vinaigrette.
