Soles with steamed herbs, carrot mousseline using a Magefesa
Magchef Plus 4540, Magchef Black
(4.9)
Preparation time
59 min
Total time
64 min
Servings
4
Calories / Serving
191 Cals
Difficulty
Easy
Dive into a culinary adventure with our Soles with steamed herbs and carrot mousseline, a dish that dances on your palate like a graceful ballet! Originating from the coastal kitchens of France, this delightful creation showcases the tender sole fillets wrapped in a fragrant herb blanket of chervil, parsley, and coriander. The vibrant carrot mousseline, whipped to creamy perfection, adds a sweet counterpoint to the delicate fish. Did you know that sole fish is often associated with luxury dining and was once reserved for royalty? So, why not indulge like a king or queen in your own home? Bon appétit!
Ingredients
- 10 g Fresh chervil
- 10 g Fresh parsley
- 10 g Fresh coriander
- 600 g Carrot
- 1 Clove of garlic
- 800 g Water
- 4 Pinch(es) Salt
- 12 Sole fillets
- 3 Pinch(es) Pepper
- 40 g Butter
- 1 Tablespoon(s) Fresh parsley
- 25 g Olive oil
Steps
- Add 10 g of fresh chervil, 10 g of fresh parsley, 10 g of fresh coriander in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 6. Scrape the sides of the bowl with the spatula
- Setaside the preparation content in a plate.
- Peel, sliced in rings, and add 600 g of carrot in the food processor bowl.
- Add 1 clove of garlic, 700 g of water, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 25:00min / 120°C / Speed in inverse.
- Add 12 sole fillets in a Preparation name.
- Add 1 pinch(es) of salt, 1 pinch(es) of pepper in the plate.
- Mix the sole fillets thoroughly with the chopped herbs, roll them up tightly, and place them in the steaming tray.
- Place the vapor kit.
- Mix manual: 8:00min / 120°C / Speed .
- Reserve the steam tray without opening it. Drain the carrots through the cooking basket and then put them back into the bowl.
- Cut into dices, and add 40 g of butter in the food processor bowl.
- Add 1 pinch(es) of salt, 1 pinch(es) of pepper in the plate.
- Mix manual: 1:00min / 0°C / Speed 6. Scrape the sides of the bowl with the spatula
- Pour transfer the carrot muslin into a container and set it aside covered.
- Add 100 g of water, 1 tablespoon(s) of fresh parsley, 25 g of olive oil, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 1:30min / 0°C / Speed .
- Remove the vapor kit.
- Place the blender lid.
- Mix manual: 20sec / 0°C / Speed 8.
- Divide the carrot mousse and sole fillets among the plates, drizzle with sauce, and serve immediately.
