x

Recipe : *** Meuniere Style Sole Fillets and endive tatin

Meuniere Style Sole Fillets and endive tatin
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    30 min
  • Difficulty
    Very easy
  • Pause
    5 min
  • Ready in
    1 h 05
  • Price
    High budget
  • Rate:
             
 
The sole from Gravelines has frequently been competing with the sole from Ostende for their taste. And for all the crossword enthusiasts out there: the Aa river goes through the Northern French city of Gravelines.
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
Endive, Sole, all, taste, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 12 sole fillets
  • salt and white pepper
  • 4 small shortcrust pastry circles
  • juice of 1 lemon
  • 600 g of endives
  • 100 g of butter
  • 50 g of brown sugar
  • 30 g of capers

  • Recipe preparation steps

  • 1
    Dry the endives, open them and remove their core.Place the leaves as if they were flower petals in a saucepan. Season with salt, pepper and a little bit of sugar. Add a walnut-sized piece of butter and 2 tablespoons of water. Cover with some wax paper and with a lid. Cook on low heat for 20 min.
  • 2
    Make some caramel with the brown sugar and 2 tablespoons of water. Next, pour this caramel into 6 molds (the type used in making ”creme renversee” for example).
  • 3
    Drain and dry the endive leaves thoroughly. Place them on top of the caramel. Put a circle of shortcrust pastry on top. Cook these small “tatins” in the oven for 20 min at a temperature of 180°C or th 6.
  • 4
    Make small cuts on the soles surface. Cut them in half diagonally. Add salt and pepper to the fillets and cover them lightly with flour. Fry them in a pan with some butter and oil until they become a nice golden coulour(3 min on each side). The butter must not burn.Add the capers and the lemon juice to this butter.
  • 5
    Take the « tatins » out of the oven. Wait 5 min before unmolding them in the center of each plate (of course place them so that the caramel is on top and the pastry on the bottom).
  • 6
    Place the 4 halves of sole fillets around the “tatin” and pour the melted butter and the capers on top at the last minute.
  • Ready !