Fillets of sole with curry sabayon and almonds

Recipe from: 11/20/1991 12:00:00 AM
Ingredients 14
Servings 1


Serving Change
  • 16
    sole fillet halves
  • lemon salt and milled pepper
  • 250
    fish stock
  • 100
  • 12
    egg yolks
  • 250
    sparkling wine
  • 50
    clarified butter
  • 7
    curry powder
  • 100
  • 24
    slices banana, crumbed
  • 200
    flaked almonds
  • 24
    fresh pineapple triangles, poached in white wine
  • 16
    red pepper shapes (cut with a small pastry cutter)
  • fresh coriander leaves


Place sole fillet halves in a shallow roasting pan. Season with lemon salt and pepper, pour stock over and dot with butter. Place egg yolks and sparkling wine in a deep stainless steel dish and whisk over a saucepan of hot water until mixture is very light and partly cooked. Remove from stove and slowly whisk in clarified butter. Keep warm. Bake sole fillet halves at 220 ºC until flesh is firm and springy to the touch (about 10 to 20 minutes). Keep warm. Pour off cooking juices into a pan, add curry powder and simmer for a few more minutes. Add cream and cook briskly to reduce by half. Season with salt and pepper, then fold into sparkling wine and egg mixture to make a sabayon sauce. Keep warm. Deep-fry crumbed banana and drain on kitchen paper. Overlap 4 halved sole fillets on each plate and coat with sauce, sprinkle with flaked almonds and grill until lightly browned. Arrange 3 slices banana at one end of sole and top with pineapple triangles. Place red pepper shapes on top of sole and garnish with coriander leaves. TOTAL KILOJOULE COUNT: 20 750 kJ (4 960 Cal). A portion: 2 595 kJ (620 Cal). Serves 4

Read more on: fish/seafood  |  deep-fry  |  bake  |  grill


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