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Rolled sole, celery purée and truffle oil

It all starts with sole rolls. You mix the deliciously finely chopped sole fillets to perfection, wrap them in a thin layer of celery purée and follow with a drizzle of truffle oil. A unique and incomparable taste! A wonderfully tasty combination for the most discerning taste buds. Discover the gustatory wonders of our Sole Roulés with celery purée and truffle oil!

Une recette proposée par :

  • Quantité

    4 people

  • Temps de préparation

    20 minutes

  • Temps de repos


  • Temps de cuisson

    25 minutes

  • Temps total

    45 minutes

Liste des ingrédients

Rolled sole, celery purée and truffle oil

La recette

– Cut the truffle strips into small cubes and marinate with the olive oil, ideally 1 or 2 days beforehand, if not 1 hour before.
– Wash and peel the celery and potatoes, then cut into cubes. Place in a saucepan of salted water, bring to the boil and cook for 15 minutes, turning down the heat. Check for doneness by inserting a knife.
– Drain and purée, adjusting the seasoning.
– Salt and roll up the sole fillets, holding them in place with a wooden skewer.
– Steam for 10 minutes.
– Serve two sole fillets per person with mashed potatoes, drizzled with truffle oil.

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