Layered Salad with Sole, Crème Fraiche and Caviar
Ingredients
- Ingredients
- 4 Sole fillet ready to cook skinless (à 80 g)
- 200 milliliters dry white wine
- 1 tsp Mustard seed
- 1 bay leaf
- 1 yellow Zucchini
- 1 green Zucchini
- 2 Tomatoes
- 1 Red onion
- 1 garlic clove
- 3 Tbsps olive oil
- 1 Tbsp finely chopped Dill
- 80 grams baby Spinach
- salt
- freshly ground peppers
- Frisée
- Sea salt
- freshly ground peppers
- For the dressing
- 1 chili pepper
- 1 lemon (Zest and juice)
- 1 shallot
- 4 Tbsps olive oil
- For the garnish
- 4 tsps Crème fraiche
- 1 Tbsp Caviar
- Dill
Preparation steps
Rinse the sole fillets, pat dry and poach in hot water at 80°C (approximately 175°F) for about 10 minutes. Remove and place in a flat pan. Pour in warm white wine, add mustard seeds and bay leaf and marinate overnight.
For the dressing, peel the shallot and chop finely. Halve the chile lengthwise and remove the seeds. Finely chop with the zest. Mix everything with lemon juice and olive oil.
Trim the zucchini, rinse and chop small. Rinse the tomatoes, quarter, core and dice also. Peel the onion and chop finely. Peel garlic and very finely chop.
Sauté onions and garlic in hot oil. Add zucchini and sauté about 2 minutes. Remove from heat and mix in tomatoes and dill. Let cool to lukewarm, then season with salt and pepper.
Trim frisée and baby spinach, rinse and pluck small. Drain well.
Arrange the spinach leaves in the middles of plates in a flower shape. Set aside four leaves. Put a ring on plate and spoon in the vegetables. Press and then remove the ring. Top with frisée and one drained fish fillet, then a spinach leaf, and finally 1 tsp crème fraiche and some caviar. Drizzle dressing around and serve garnished with dill.
