Pistachio Crusted River Sole Fillets, Cauliflower Puree and Chive Butter Sauce Recipe
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Tender sole fillets are oven cooked and served with exquisite cauliflower puree and soul soothing chive butter sauce.
- Total Cook Time 55 mins
- Prep Time 10 mins
- Cook Time 45 mins
- Recipe Servings2
- Medium
Ingredients of Pistachio Crusted River Sole Fillets, Cauliflower Puree and Chive Butter Sauce
- Fresh water river sole fillet - 240 gms
- Chopped pistachio - 60 gms
- Mustard -1 tsp
- Lemon juice - 15 ml
- Salt and white pepper
- Cauliflower puree
- Cauliflower florets - 100 gms
- Milk-100 ml
- Nutmeg - a pinch
- Salt and white pepper
- For butter sauce
- Chopped chives - 10 gms
- Chopped tomatoes - 20 gms
- Fine chopped onions - 20 gms
- White wine - 100 ml
- Salted butter cubes - 50 gms
- White pepper to taste
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
4.
For sauce
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.