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Sole with hollandaise sauce and garden pea cream

We prepare the sole under a slice of herb lardo. This gives an incredibly rich flavor to the fish fillet.

Ingredients

100gsole fillet without skin
1units.itemsthin slice of Italian herb lardo

1warm poultry stock
30mlCream
8units.itemsFresh tarragon leaves
350gfrozen garden peas
Samphire

250gbeurre noisette
Pepper and salt
75gEgg yolk
20gCastric
spinach powder
75gbasic texture

Preparation

  1. Place the frozen garden peas in boiling salted water for 5 minutes.
  2. Immediately rinse cold in ice water to preserve color.
  3. Blend the peas together with the warm stock, cream, and tarragon until smooth.
  4. Press through a sieve and keep warm until use.
  5. Use samphire stewed in butter as garnish.

  1. Warm the beurre noisette.
  2. Add together with the other ingredients in the food processor and blend until smooth.
  3. Strain the mixture, transfer to a siphon, and charge with gas cartridges.
  4. Keep warm in a bain-marie.

  1. Warm the garden pea cream and mix in some stewed samphire.
  2. Pan-fry the sole in butter, place a slice of herb lardo on top, and finish cooking in the oven at 140°C until the lardo just starts to melt.
  3. Pipe some hollandaise sauce from the siphon alongside and dust the whole with spinach powder.