Sole fillet with fennel, shellfish and carrot

Name: Sole fillet with fennel, shellfish and carrot
Ingredients: 50 ml Pernod; 1 units.items Fennel; 2 units.items Winter carrot; 50 g Butter; 50 g Salted butter; 1 Atlantic sole fillet; 50 g Butter; 100 ml Chef's cream; 100 g Medium vongole

Tender sole fillet with an aromatic fennel compote, carrot cream and shellfish jus, finished with briny vongole. Approximate cost per person: €3.63.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchase costs. We inspire you with tasty, seasonal dishes so you can keep optimal control over your purchases and maintain a healthy margin.

Ingredients

1Atlantic sole fillet

50gButter

100mlChef's cream

100gMedium vongole

50mlPernod

1units.itemsFennel

50gSalted butter

2units.itemsWinter carrot

50gButter

Preparation

Allow the sole fillet to thaw gently and fry on both sides in butter. Season with pepper and salt.

Briefly cook the vongole in 100 ml water.
Remove the vongole and set aside.
Reduce the liquid by half.
Add the cream and let it cook for a while.
Add the cold butter in cubes and use a hand blender to make the jus airy for serving.

Finely slice the fennel.
Braise slowly in the Pernod and butter until the fennel is completely cooked.
Season with pepper and salt.

Peel the winter carrots.
Cut into small pieces and cook in salted water until completely soft and tender.
Drain the carrots and reserve the cooking liquid.
Add the butter and puree into a smooth cream. Loosen with the cooking liquid if necessary. Season with pepper and salt.