4 people
For the sole
1 sole, 800 g
olive oil 0.4 °
salt
powdered ginger
For the sole side flaps
the sole side flaps
100 ml olive oil 0.4 °
salt
For the sole paste
100 g fried almonds
2 g aubergine ash
1 onion, gently sautéed
½ garlic clove, fried
20 g coconut
40 g lemon juice
150 g cava
salt
pepper
ginger
For the sole sauce
500 g chicken stock
1 g poppy seeds
1 onion, gently sautéed
2 g xanthan gum
salt
white pepper
For the mimetic powders
wild amaranth powder
pinch of of eggplant (aubergine) ash
freeze-dried tomato powder
powdered ginger
freeze-dried parsley powder
tandoori
For the sole
Clean the sole and fillet it, removing the four fillets. Reserve the outer sole fins and spines to be used as garnish.
Season and add the ginger. Set aside.
For the sole side flaps
Fry the side flaps in the oil. Completely drain away the oil and season.
For the sole paste
Blend all of the ingredients. Season with salt and pepper and reserve.
For the sole sauce
Dilute the xanthan gum well in the stock. Simmer all ingredients over low heat for 5 minutes. Strain and add salt and pepper.
For the mimetic powders
Keep them separate and in a dry place until the last moment.
Rub the sole with the paste and lightly fry in a pan with a little oil, lightly colouring both sides, keeping it juicy. Try to ensure the sole keeps its length and does not shrink.
Place the lightly seasoned sole fillet on a plate and sprinkle it with different powders, creating a mimetic scene that simulates the habitat of the sole in the sea. Accompany it with the sauce and the fried side flaps.