Fried sole

Created by

  • Robrecht Wolters - Chef and food consultant Belgium
level 2

Frying or sautéing fresh and delicate products such as vegetables or fish with Mycryo® yields great end results. Mycryo® is powdered pure cocoa butter and seals your ingredients. This way, all the flavours and juices are naturally contained during frying. Compared to butter or olive oil, Mycryo® has a neutral taste and doesn't drown out or affect the natural flavours of your ingredients. Simply sprinkle the Mycryo® straight onto the ingredients and fry in a hot pan. Clean, simple and delicious.

Recipe components

Used Callebaut products

Fried sole

IngredientsPreparation
  • 2
    sole

Fillet the soles of 3/kg (3 soles per kg), remove the bones from the fillets, wash the fillets, dab them and keep fresh.

  • a bunch
    large asparagus

Blanch the green asparagus and mange-touts separately in salted water, rinse with cold water.

  • half a bunch ofg
    parsley

Rinse the parsley and finely chop the leaves.

  • 50g
    Mycryo®
  • 30g
    balsamic vinegar
  • 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.