Sole Filet in Noisette Butter with grilled Hazelnut Paste

Ingredients

Serves 1

Grilled Hazelnut Paste

• Ground almond 50 gr
• Grilled hazelnuts 50 gr
• Caster sugar 1 pinch
• Table salt 1 pinch
• Hazelnut oil 50 ml
• Hot water 50ml

Pistachio Sabayon

• Egg yolk 1 each
• Caster sugar 2 pinch
• Salt 1 pinch
• Pistachios paste 1 tsp.
• White wine 50 ml

Tahoon® Cress

Grilled Hazelnut Paste

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

Pistachio Sabayon

Whisk egg yolk and sugar on stove top 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