Preview

Sole tournedos with fennel and sundried tomatoes, on a bed of israeli couscous

Sole fillet wrapped in fennel and sundried tomatoes.

Note

Caution when cooking the fish!! Depending on your oven and the heat distribution, it might cook faster or slower!! It's good to put a timer and check after 3minutes and keep checking every two minutes. If you want to make a variation on the sauce, take the pan juices and heat them in a pan with a little bit of cream until you reach the desired consistency.

Ingredients

Recipe for 4 persons

Sole preparation

675 Gr

Sole fillet

8 Unit(s)

Sundried tomatoes

0.50 Unit(s)

Fennel

2 Unit(s)

Button mushrooms

75 Ml

Olive oil

4 Pinch(es)

Sea salt flakes

5 Turn(s)

White pepper

4 Nut(s)

Butter

250 Ml

Fish stock

35 Ml

White wine

Couscous

300 Gr

Israelian couscous

600 Ml

Vegetable stock

15 Unit(s)

Snow peas

125 Ml

Edamame (soybeans)

125 Ml

Peas

0.50 Unit(s)

Cucumber

2 Unit(s)

Green onion

2 Sprig(s)

Fresh cilantro

1 Unit(s)

Lime

65 Ml

Olive oil

Salt and pepper

Sole tournedos with fennel and sundried tomatoes, on a bed of Israeli couscous

Preparation time: 30 min

Preheat your Four at 425 °F

Preparation

Mince the fennel bulb. Slice large slices of mushrooms. Cut the snow peas into fine strips. Blanch the soybeans and green peas. As soon as they are done, plunge in a ice bath to set the color. Roughly chop the green onions, finely chop the cilantro. Juice and zest the limes. Make the fish and vegetable stocks in separate pots warm on the stove.
Filet of sole

Spread the filet's of fish on a cutting board, season with salt and pepper and line with sun dried tomatoes and a piece of fennel. Roll the fish around the fennel piece and tie the whole tournedos with a skewer. Repeat this step until all the fish tournedos are done and place in a over safe dish and drizzle with olive oil. Drizzle with some fish stock, white wine and add a knob of butter to each filet's. Cook the oven for 8 minutes and serve immediately.
Couscous

In your boiling vegetable stock, add the couscous and cook for 12 to 15 minutes until tender. Drain from the liquid and leave at room temperature until it cools slightly. In a bowl, mix in the snow peas, soy beans, green onions and the fine dice. Add the cilantro, cucumber, zest and lime juice. Season with salt and pepper.
To serve
At the bottom of the plate, add a ladle of couscous salad using a cookie cutter to make it pretty.Place the fish tournedos on top and add the cooking liquid as a sauce on top. (make sure you remove the skewer when serving)Drizzle a fillet of olive oil on top and top with some of the cilantro leaves and serve immediately.