Sole Fillet with Grilled Thousand Island Sabayon
When you need to impress but you’re short on time, this recipe will save the day. Pan-seared sole fillets are given a flavour boost with a light creamy sabayon that promises a tangy delight.
Ingredients
Sole Fillet with Grilled Thousand Island Sabayon
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$0.0
Thousand Island Sabayon
Whipping Cream
/ml
100.0 ml
0%
Egg Yolk
/pc
2.0 pc
0%
Best Foods Thousand Island Dressing 2.5L
/ml
300.0 ml
0%
Points
Condiments
Sole Fillet
/g
1000.0 g
0%
Tomato cubes
/g
300.0 g
0%
Green Asparagus
/g
200.0 g
0%
Red Onion, cubes
/g
100.0 g
0%
Before Serving
Watercress
/g
25.0 g
0%
/
Thousand Island Sabayon
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Whipping Cream 100.0 ml
-
Egg Yolk 2.0 pc
Condiments
-
Sole Fillet 1000.0 g
-
Tomato cubes 300.0 g
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Green Asparagus 200.0 g
-
Red Onion, cubes 100.0 g
Before Serving
-
Watercress 25.0 g
Preparation
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Thousand Island Sabayon
- Whip the cream till a thick yoghurt consistency forms.
- Add the yolks to Thousand Island Dressing and fold in the cream.
-
Condiments
- Pan sear sole filet.
- Stir fry tomato cubes, asparagus slices and red onion cubes.
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Before Serving
- Pour a layer of sabayon on plate, add the stir fried vegetables and sole fillet on the top.
- Grill it underneath a salamander grill.
- Garnish with watercress.
- Ready to serve.
