Sole Filet in Noisette Butter with grilled Hazelnut Paste

Ingredients

(For 1 portion)

• Tahoon® Cress

Grilled hazelnut paste:

• 50gr ground almond
• 50gr grilled hazelnuts
• 1 pinch caster sugar
• 1 pinch table salt
• 50ml hazelnut oil
• 50ml hot water 

Pistachio sabayon:

• 1 egg yolk
• 2 pinch caster sugar
• 1 pinch salt 
• 1 tbsp. pistachios paste
• 50ml white wine

Method

Grilled Hazelnut Paste:

• Place all the ingredients except the oil in the thermomixer and blend. Bring the oil to 50ºC and pour slowly into the paste that is in the thermomixer. Blend. Add the hot water and blend again. Pass through a chinois and reserve.

Pistachio Sabayon:

• Whisk egg yolk and sugar while warming. Once fluffy, continue to stir adding the rest of the ingredients slowly. It is done once it takes on a custard-like consistency.

Sole in Noisette Butter:

• Warm butter until turns brownish (noisette butter). Add sole filet quickly and sauté until done.
• Assemble all the elements.
• Finish with Tahoon® Cress​

Recipe: Franck Pontais