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Rolled sole with tapenade
and tomato-basil coulis
| Preparation : 15 min | Resting : - |
| Cooking : 30 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 4/6
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| 9 | - 10 sole fillets, halved |
| salt, pepper |
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| 100 | g tapenade (see recipe) |
| 200 | g sundried tomatoes |
| a little olive oil |
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| 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. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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