4 people
For the sole
2 sole, 400 g each
olive oil 0.4 °
salt
powdered ginger
For the sole skin
the skins of the sole
200 ml olive oil 0.4 °
For the sole paste
50 g hazelnut butter
30 g lettuce leaves, coloured on the griddle plate
10 g dry squid
15 g cooked white beans
1 tablespoon sherry vinegar
20 g meat stock
salt
pepper
For the sole sauce
500 g beef consommé
1 g lemon grass
1 onion, gently sautéed
2 g xanthan gum
salt
white pepper
In addition
shiso sprouts
cream of balsamic vinegar
For the sole
Clean the sole, reserving their skins. Cut them in half, following along the backbone. Cut the halves to get four pieces. Season and add the ginger. Set aside.
For the sole skin
Stretch each skin fully on a sheet of parchment paper and cover with another. Cut into pieces 12 x 4 cm and fasten to both sides of a wave-shaped metal mesh. Fry them in oil. Remove the mesh and set aside.
For the sole paste
Blend all of the ingredients. Season with salt and pepper and reserve.
For the sole sauce
Fully dilute the gum in the consommé. Simmer all the ingredients over low heat for 5 minutes. Drain and season.
Rub the sole with the paste and fry in a frying pan with a little oil so that it colours on both sides and stays very juicy. Remove the spine and rub a pinch of paste in the middle of the fillets.
Place the sauce in the bottom of a shallow dish and, above it, the crispy skin standing upright. Place the sole over the latter. Garnish the dish with a few drops of balsamic vinegar and shiso.