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Preparation : 15 min | Resting : - |
Cooking : 30 min | Equipment : |
Difficulty : | Rating : 0 rates |
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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 |
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). |
tomato-basil coulis | |
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. |