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Sole Fillets with Black Truffle Essence
4
Convives
15
Préparation (min.)
10
Cuisson (min.)
Ingrédients
- 4 sole fillets (or fillets of white fish such as turbot or brill)
- 2 teaspoons of Plantin Black Truffle Essence
- 40 g of unsalted butter
- 1 drizzle of olive oil
- Very fine lemon zest
- A few sprigs of fresh thyme
- Fleur de sel
- Freshly ground pepper
A Delicate Recipe Enhanced by Black Truffle
The finesse of a lightly sautéed sole fillet is paired here with the aromatic intensity of Plantin's Black Truffle Essence (Tuber melanosporum). A simple and refined recipe, perfect for an elegant lunch or a festive dinner.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Fish
Gently pat the sole fillets dry with paper towels. Lightly season each side with salt and pepper.
Cooking the Fillets
In a large skillet, melt the butter with a drizzle of olive oil over medium heat. Place the fillets skin-side down (or presentation side) and cook for 2 to 3 minutes on each side, depending on thickness. Regularly baste with the foaming butter to keep the fish moist and glossy.
Adding the Truffle
Off the heat, drizzle a fine line of Black Truffle Essence over each still-warm fillet. The residual heat releases the aromas without altering them.
Plating
Arrange the fillets on warm plates. Add a very fine zest of lemon and a few thyme leaves. Serve immediately.
Astuce(s) du Chef Plantin
Never cook the truffle directly over high heat: it would lose its intensity. The Truffle Essence is always added as a finishing touch, on hot products.
