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
-
Whipping Cream 100.0 ml
-
Egg Yolk 2.0 pc
Condiments
-
Sole Fillet 1000.0 g
-
Tomato cubes 300.0 g
-
Green Asparagus 200.0 g
-
Red Onion, cubes 100.0 g
Before Serving
-
Watercress 25.0 g
Preparation
-
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.
-
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.
