Fillet of Sole Stuffed with Langoustines and Caviar Sauce

Recipe for 8 people as a snack

Chop shallots, mushrooms and tomatoes, sauté and extinguish with Noilly Prat and white wine. Pour in fish stock and add the tarragon sprig. Boil this liquid to a minimum and strain through a fine hair sieve.

Add double cream and cook until slightly creamy. Season with salt and cayenne pepper.

Break out langoustines and remove intestines. Season langoustines and toss individually in blanched chard. Peel the sole, remove the fins and fillet. Very lightly flatten each fillet under plastic wrap.

Next, place two rolled langoustines on top of each sole fillet. Now place another fillet on top. Fill the empty spaces between the fillets with the prepared fish sauce. Wrap the sole roll in plastic wrap and form it into a round shape.

Poach the sole rolls in steam or in a water bath (85 §C) for about 12 to 15 minutes.

During this time, boil and cut the peeled asparagus. Unwrap the cooked sole roll from the foil and cut it as desired. Arrange the asparagus spears and the sole fillets decoratively on plates. Add caviar to the sauce at the last moment and pour it around the sole.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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