Mediterranean sole

Ingredients:

• 12 sole filets
• 2 beefsteak tomatoes
• 2 fennel bulbs
• 50g (1¾ oz) mange tout
• 1 bunch scallion
• 2 tbsp extra virgin olive oil
• 1 tsp peppercorns
• ⅛ tsp salt
• dash of Pernod

Preparation:

Grind the peppercorns finely and rub the sole fillets with the ground pepper, along with a pinch of salt. Heat the Princess Table Chef™ and fry the fillets, without oil or butter until tender. Cut the fennel into strips and cook in a little salted water. Purée the fennel with 1 tablespoon olive oil in a Princess blender and season with salt and pepper. Cut the spring onions into thick rings. Cut the tomatoes into thin slices. Heat the remaining oil and cook the spring onions and mange-tout in it on low heat for 3 minutes. Divide the fennel purée on four warm plates and place the sole fillets on top. Sprinkle the fish with Pernod and garnish the fish with mange-tout, spring onions
and the diced tomato.

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To be prepared with::

Table Chefs

The most versatile Princess griddles, suitable for meat, fish, vegetables, potatoes, but also for foods like crêpes.
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