Français
Italiano
Deutsch
Sole Fillets with Black Truffle Essence
4
Servings
15
Preparation (min.)
10
Cooking (min.)
Ingredients
- 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.
Cook this recipe with Plantin products
Soon available
![Black Truffle Quintessence - 30g]( "Black Truffle Quintessence - 30g")
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Preparation
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.
Plantin Chef’s tip(s)
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.
