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Sole gratin,mushroom duxelles and pilaf rice
Sole gratin,mushroom duxelles and pilaf rice


2 Soles 600 to 800 g


Wash, remove both skins, fillet it and mark the fillet on bone side with knives (crisscross).One portion needs two sole fillets that are 15 cm long each.Put the seasoning on the sole fillets and keep in fridge.

serves: 4

Sole stock

625 g Sole bones
100 g white mushroom
50 g banana shallot
18 g Italian flat parsley tail

Recipe :

Peel and cut the banana shallots into mirepoix (mixture of chopped celery, onions, and carrots).Wash and cut the parsley tail.Strain the fish bones, put them in a Gastronome (GN) container, add shallots, parsley and mushroom.Mix everything nicely.Cover the GN container with aluminum foil.Bring till boil, cook in the oven at 170°C during 25 minutes.Put out of oven and let the stock rest for 30 minutes.Strain with a chinois strainer, put in a GN container, cool down in the freezer.

serves: 4

Mushroom duxelle:

1 kg white button mushroom
2.5 litres water
60g+50 g unsalted butter
4 g salt
100 g banana shallot


Wash and dry the mushrooms.In a saucepan, pour 5 litres water,bring to a boil, add 4 g salt, 60 g butter and 1 kg mushrooms. Cover with a lid and let it cook.Peel, wash and chop the banana shallot.When the mushrooms are nicely cooked, strain and blend with the Robot Coupe.Melt 50 g butter in a sauce pot, add the chopped shallot, a little bit of salt, blend mushroom and cook till get’s dry.Clear into a GN container and cool down in the freezer.

serves: 12 (1 portion: 50 g)

Pilaf rice:

500 g Nisiki rice
850 g water
1 Bouquet Garni (Garnish Bouquet – a bundle of herbs used in French cooking)
36 g Maggi chicken stock
120 g white chopped onion
80 g unsalted butter


Peel, wash and chop the white onion.In a saucepan, add the Maggi chicken stock and mix well.In the saucepan melt the butter, add the chop onions, little bit of salt and cook slowly for a few minutes.Add the rice and cook for few minutes, add the boil chicken stock and the bouquet garni. Put the time when you see the first boil.Cover with lid, cook  in the oven at 200°C for 16 to 19 minutes.Clear into a GN container, cool down in the blast chiller.

Serves: 7  (1 portion: 100 g)


300 g Sole stock
120 g unsalted butter
40 g liquid cream


Reduce the sole stock till you get 120 g.Clear into a GN container, cool down in the blast chiller.Cut the butter into cubes.Whip the cream with the kitchen aid.

Serves: 4


Cook the sole in the steam oven at 80°C  for 6 minutes. In a sauce pan, re-heat the mushroom duxelle. In a sauce pan, put the sole stock, bring to a boil, add the butter cubes and whisk. Add the cream at the last moment.In the bottom of the plate, put the duxelle and the sole fillets on top. Put the glaze and gratinate in the oven under high heat. Re-heat the pilaf rice with butter, check the seasoning and put in a ‘side order’ dish and serve.