- 4 sole fillets
- 4 leeks
- 200 g onions
- 150 g pink shrimp
- Salt and ground pepper
- Butter
- Lemon
- 150 g sorrel
Difficulty: 2
- Rinse the sole fillets and poach them in lightly salted simmering water for about 4 minutes. Drain well.
- Boil the leeks and sliced onions in water for about 12 minutes. Transfer to a blender, add 50 g butter, and season with 4 turns of the pepper mill. Blend until smooth.
- Warm the peeled pink shrimp gently over low heat for 2-3 minutes in the water used to poach the soles.
- On each plate, place a quenelle of leek-onion purée in the center. Arrange the sole fillets in a cross on top and surround with the shrimp. Drizzle with melted butter seasoned with salt, pepper, and lemon juice.
- Finely chop the sorrel and sprinkle it raw over the sauce. Serve immediately.
Recipe by acclaimed French chef Bernard Loiseau, renowned for his refined seafood dishes.
