A brief summary
This is a simple recipe for sole with creamed padrón peppers which is very easy to prepare.
This delicious traditional dish for four people is prepared with sole and padrón peppers.
- 4 SOLE, 400-500 G EACH
- 500 G PADRÓN PEPPERS
- 2 ONIONS
- 2 CLOVES GARLIC
- 1 TIN STONED BLACK OLIVES
- 4 POTATOES
- EXTRA VIRGIN OLIVE OIL
- BLACK PEPPER
- SALT FLAKES
- 16 SLICES OF BAGUETTE, TOASTED
Put the olives on baking parchment and dry them in the oven at 100ºC for one hour. When dry, grind to make olive pepper. To save time, you can buy this powder in the shops.
Boil the sole bones in water for 20 minutes to make a stock. Heat 4 tablespoons of olive oil in a pan and cook the finely diced onion and garlic. Remove the stems and seeds from the peppers and slice them. Add the sliced peppers to the pan. Add a pinch of salt and cook until soft. When cooked, add 100 ml of sieved sole stock and cook for a further 10 minutes. Then, grind very fine and sieve. Put to one side.
Put water to boll and slice the potatoes into medium-sized slices and cook for 18 minutes, until soft. Drain and season with salt and pepper and drizzle with olive oil. Crush with a fork to make a coarse purée.
FOR THE FISH
Roll the fillets and put four fillets on a long skewer to stop them coming unrolled. Place on an oven tray, add olive oil and salt. Cook in the oven for 12 minutes.
Cut some thin slices of bread and toast in the oven on baking parchment for 8 minutes at 180⁰C.
PLATING AND PRESENTATION
Fill a square mould with the crushed potatoes and paint a tear shape with the pepper cream. Place two sole rolls on the cream. Draw a line with the olive pepper between the potato and the fish. On the rolls, place some large flakes of the toasted bread. Drizzle the potatoes with oil and sprinkle salt flakes over the fish.