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Rolled sole with tapenade

and tomato-basil coulis

Rolled sole with tapenade and tomato-basil coulis Cook Expert

Preparation : 15 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
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Serves 4/6 :
9 - 10 sole fillets, halved
salt, pepper
100 g tapenade (see recipe)
200 g sundried tomatoes
a little olive oil
several basil leaves, washed
TOMATO-BASIL COULIS:
5 very ripe Roma tomatoes
1 tbsp olive oil
5 basil leaves
1 onion, quartered
1 garlic clove
salt, pepper
1Prepare the tomato coulis. Set aside.
2Remove 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.
3Add 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).
4Serve the sole with the tomato-basil coulis; garnish with basil leaves. This dish
could be accompanied with the Provençal vegetables (see recipe).
tomato-basil coulis
1Peel, quarter and seed the tomatoes. Wash the basil.
2Put 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.
3Season to taste then restart the programme 45 seconds/speed 18 (without heating) to mix the coulis.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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