How to Make Pistachio Crusted River Sole Fillets, Cauliflower Puree and Chive Butter Sauce
1.Wash and pat dry fish and marinate with mustard, lemon juice and seasoning.
2.Crush chopped pistachio and keep aside
3.Boil cauliflower with milk, nutmeg and blend to a thick consistent paste and check for seasoning
5.Take a sauce pan and put all the ingredients except butter and reduce to half.
6.Now add butter off the flame and whisk till the butter emulsifies in the wine and gives out a think consistence sauce
7.Cook fish in the oven for about 12 min at 160 degrees till it is fully cooked
8.Arrange on a warm plate with cauliflower paste and cooked fish and top with chive butter sauce, serve hot.