Two-tone sole savarin and vegetables
Instructions
Skin and fillet the sole.
Cut the zucchini and carrot in cubes and regular and burned for 30 in boiling salted water.
Drain, cool immediately in cold water and allargarli on a double sheet of kitchen paper.
Blend the fillets of sole with the mixer, add the juice of 1/2 lemon, cream, thyme, salt and pepper and mix thoroughly.
Finally mix in gently whipped egg whites and vegetable cubes.
Divide the mixture into 2 pieces and add half the squid ink.
4 single-portion molds by Buttering savarin and fill with the mixture 2 white and 2 with the black one.
Place stencils on a plate, pour on the bottom of the latter a finger in lukewarm water and bake at 180 degrees for 20 minutes.
Unmold the savarin and split each into 4 segments that will be accommodated on the plate to form a ring, alternating white and black segments.
Have all around the fish soup and serve hot.
Ingredients and dosing for 4 persons
- 2 soles of 300 g
- 1/2 courgette
- 1/2 carrot
- 1/2 lemon
- 10 cl of fresh milk cream
- 2 egg whites
- Sepia
- Thyme
- Salt
- Pepper