|Preparation : 15 min||Resting : -|
|Cooking : 30 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|9||- 10 sole fillets, halved
|100||g tapenade (see recipe)
|200||g sundried tomatoes
|a little olive oil
|several basil leaves, washed
|5||very ripe Roma tomatoes|
|1||tbsp olive oil|
|1||Prepare the tomato coulis. Set aside.|
|2||Remove any bones from the fillets. Season with salt and pepper, spread with|
tapenade and place a sundried tomato at the wide end of each fillet; roll and
secure with a wooden cocktail stick.
|3||Add 500ml water to the metal bowl, lightly brush the steamer basket with oil and|
place the rolled sole in the basket. Run the STEAM programme at 100 °C
(if necessary, adjust the cooking time based on the thickness of the fillets).
|4||Serve the sole with the tomato-basil coulis; garnish with basil leaves. This dish|
could be accompanied with the Provençal vegetables (see recipe).
|1||Peel, quarter and seed the tomatoes. Wash the basil.|
|2||Put the olive oil into the metal bowl and add the tomatoes, basil, onion and garlic. Run the EXPERT programme, 12 minutes/speed 1A/100 °C.|
|3||Season to taste then restart the programme 45 seconds/speed 18 (without heating) to mix the coulis.|