Photography recipe
Fotografía Chef Signature Chef

 METHOD
  1. Clean well the fish , take the fillets out and remove the skin.
  2. Wash the potatoes and make a hole in them. Bake cca 30 min at 150 degrees.
  3. In the meantime out some butter in a casserole, add the shallots ,salt and wine.
  4. When the wine evaporates, turn off the fire and start adding pieces of butter.
  5. Start to whisk until you...

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 METHOD
  1. Clean well the fish , take the fillets out and remove the skin.
  2. Wash the potatoes and make a hole in them. Bake cca 30 min at 150 degrees.
  3. In the meantime out some butter in a casserole, add the shallots ,salt and wine.
  4. When the wine evaporates, turn off the fire and start adding pieces of butter.
  5. Start to whisk until you get a cream then strain it.
  6. When the potato is baked add the sole fillet in it like a roll, and then bake for another 6 min.
  7. Serve the buerre blanc in a plate and put the potato with sole on it.
 

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Ingredients 4 persons
  • 1 solefish cca 400 gr
  • 4 medium potatoes
  • 1 shallot
  • 1 dcl white wine dry
  • 100 gr butter (cut inti pieces).
Recipes. The Cook & Chef Institute