Home Recipes Fried sole

Fried sole

with artichoke cream and green apple

Dennis Huwaë Restaurant Daalder sole
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Ingredients

For 10 servings

Sole

5 sole

500 g butter

200 g raw, firm mushrooms sea salt

Panko crunch

500 g panko

250 g butter noisette

3 g garlic

Apple gel

1 l green apple purée

500 g butter

Artichokes

500 ml artichoke cream (artichoke hearts, butter, orange juice)

250 g Debic Culinaire Original 20%

200 ml chicken stock

10 g kappa

Garnish

30 oxalis (sour flavours)

2 g algae powder

Debic products used

01020000-ac10-0242-aa45-08d756691c7c

Debic Cream 35% 5L

  • Suitable for cooking and whipping
  • Constant quality
  • Natural cream taste

Preparation

Sole

Fry the sole in butter until tender. Baste the sole, then fillet.

Slice the mushrooms on a Japanese mandoline and place them on top of the sole fillets.

Place a fillet on top and coat with the butter.

Then cut the sole diagonally and season with sea salt.

Panko crunch

Heat the butter noisette in a pan and fry the panko until brown.

Add the garlic and place on paper towel.

Apple gel

Mix the apple purée with the gellan gum and boil to 100°C.

Pour into a container and leave to cool.

Leave to set, then mix in a blender until smooth.

Transfer to a siphon and store in the refrigerator.

Artichokes

Cook all ingredients together in the thermomixer and fill the moulds with the mixture.

Freeze, then remove the artichokes from the mould.

Cut through the middle.

Assembly

Cover the sole with the panko crunch and algae powder.

Heat the artichokes to max. 60°Cand arrange them next to the sole.

Garnish the dish with the apple gel and the oxalis.

Recipe tags Dennis Huwaë Restaurant Daalder sole Artichoke Green apple

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