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
Thousand Island Sabayon
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Whipping Cream 100 ml
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Egg Yolk 2 pc
Condiments
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Sole Fillet 1000 g
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Tomato cubes 300 g
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Green Asparagus 200 g
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Red Onion, cubes 100 g
Before Serving
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Watercress 25 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.
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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.
