Andalouse of sole

Ingredients

For the sole fillets

  • 3 large sole fillets, (you could also use plaice or cod)
  • 1 tsp finely chopped lemongrass
For the piperade

  • 200 ml olive oil
  • 1 small courgette, sliced diagonally and cut into diamonds
  • 1 aubergine, sliced diagonally and cut into diamonds
  • white sugar
  • 1 red pepper, seeds removed and cut into diamonds
  • 1 yellow pepper, seeds removed and cut into diamonds
  • 1 green pepper, seeds removed and cut into diamonds
  • 5 red cherry tomatoes
  • head garlic, cloves separated and peeled
  • 4 large shallots, peeled and halved
  • 4baby fennel, trimmed
  • 500 ml tomato juice
  • 1 vanilla pod
  • 100 g sun-dried tomatoes
  • 1 star anise
  • 10 basil
  • thyme
  • handfuls black olives
To serve

  • handfuls mixed fresh herbs
  • black olives
  • 100 ml truffle oil
  • finely grated parmesan

Description

Jean-Christophe Novelli's Sole Cooked With Fragrant Lemon Grass On A Bed Of Colourful Tasty Vegetables Makes A Fabulous Main Course

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