Ingredients:
10 people:
Fried sole:
5 pcs sole in double fillet - ask the fishmonger to help
some Ø-landwheat
5 dl clarified butter
salt and pepper
10 sole double fillets turn in Ø-landwheat with salt and pepper.
Fry in clarified butter.
(We use clarified butter, as it can withstand higher heat than butter with whey in it).
Strawberry compote:
2 shallots
3 cups strawberries
1 tbsp cane sugar
½ dl cognac
1 tbsp. Cornflour
Browned butter cream:
250 gr butter
1 organic lemon - juice and zest
1 l whipping cream
3 bunches green asparagus
2 kg new potatoes
Procedure:
Fried sole:
Browned in a pan in clarified butter.
(We use clarified butter, as it can withstand higher heat than butter with whey in it).
Strawberry compote:
The strawberries are rinsed and cut into quarters. Peel and finely chop the shallots. Toss them with the sugar and place them in a baking pan lined with baking paper. Sprinkle with cognac and bake at 125 degrees for 5 - 10 minutes, so that the berries still have a firm consistency. Strain the layer into a saucepan and smooth it slightly with cornflour. Mix the batter and berries together and season with salt and pepper.
Browned buttercream:
The butter is gently browned in a pan, when golden add the zest and juice of the lemon. Add the cream and bring to a gentle boil.
3 bunches of green asparagus
Just before serving, steam the asparagus in plenty of salted water for 2 minutes.
2 kg new potatoes
Rinse and quarter the potatoes. Boil in plenty of salted water until tender.
Serving:
Serving is a matter of temperament, some would do it on a plate - others in bowls and dishes. Use the picture for inspiration.
Ingredients
Directions
Fried sole:
Browned in a pan in clarified butter.
(We use clarified butter, as it can withstand higher heat than butter with whey in it).
Strawberry compote:
The strawberries are rinsed and cut into quarters. Peel and finely chop the shallots. Toss them with the sugar and place them in a baking pan lined with baking paper. Sprinkle with cognac and bake at 125 degrees for 5 - 10 minutes, so that the berries still have a firm consistency. Strain the layer into a saucepan and smooth it slightly with cornflour. Mix the batter and berries together and season with salt and pepper.
Browned buttercream:
The butter is gently browned in a pan, when golden add the zest and juice of the lemon. Add the cream and bring to a gentle boil.
3 bunches of green asparagus
Just before serving, steam the asparagus in plenty of salted water for 2 minutes.
2 kg new potatoes
Rinse and quarter the potatoes. Boil in plenty of salted water until tender.
Serving:
Serving is a matter of temperament, some would do it on a plate - others in bowls and dishes. Use the picture for inspiration.
