Sole roll with spinach in hazelnut butter and a morel cream
Ingredients (serves 4)
400 g spinach
150 ml cream
100 ml white wine
1 bunch of spring onions
1 slice of bread
200 g shiitake mushrooms
100 g butter and olive oil
100 g black truffle
50 g Parmesan cheese
Skin of the sole and remove the four fillets.
Arrange the fillets head to tail.
Season with salt and pepper and combine.
Use cling film to roll the sole rolls and twist the ends carefully.
Seal the sole in the cling film in the vacuum drawer with a drop of olive oil and then cook for 10 minutes at 96°C.
Remove the cling film before serving and pour the sauce over the sole roll.
Season with salt and pepper.
Remove the spinach stems and rinse the leaves carefully.
Sauté in hazelnut butter.
Season well and heat in a little bit of cream.
Sweat a shallot with the fish trimmings and the rehydrated morel mushrooms.
Cook briefly then add cream.
Continue to cook, if necessary strain through a fine sieve and then puree until you obtain a liquid cream.
Sauté the mushrooms in butter in a frying pan, together with the spring onions and the tomato confit. Season with salt and pepper.
Slice the bread into croutons and fry in olive oil until brown.
Dressing the plate
Arrange the spinach in the centre of the plate.
Place a sole roll on top of it.
Pour over the sauce and finish with the mushrooms.
Season with freshly ground pepper and fleur de sel.
Serve with Parmesan cheese and crispy bread croutons.