Sole with piquillo pepper cream

Sole

Sole with piquillo pepper cream

Preparation time: 30min

Difficulty: Easy

Maximum of people: 4 people

A brief summary

This dish of sole with rice and creamed piquillo peppers will delight your guests. Very easy to cook, you will be the perfect host. For four people.

Ingredients

  • 4 SOLE, 400-500 G EACH
  • 1 CAN OF WHOLE PIQUILLO PEPPERS
  • FRESH BASIL
  • 300 G SHORT GRAIN RICE
  • 2 BAGS SQUID INK
  • 650 ML FISH STOCK
  • 1 SPRING ONION
  • 1 CLOVE GARLIC
  • EXTRA VIRGIN OLIVE OIL
  • SALT

Preparation

  • 1

    THE BASIL

    Heat oil and fry the basil leaves until crispy, but without losing too much colour. Pat dry with kitchen roll and put to one side.

  • 2

    THE RICE

    Chop the spring onion and the garlic very finely. Fry in 3 spoonfuls of the oil you used to fry the basil and add a little salt. When soft, add the rice and allow to cook for 4 minutes. Add the squid ink and mix well to colour all the rice. Add twice as much stock as rice and cook for 15 minutes over a medium heat.

  • 3

    THE CREAMED PIQUILLO PEPPERS

    Drain the peppers in a colander. Cut them into strips and grind with 100 ml olive oil until you have a cream. Sieve and put on one side.

  • 4

    FOR THE FISH

    Remove the head of the sole and cut it in half, long-wise. Pat dry with kitchen roll and sear on a hot grill. Place on an oven tray and cover with the piquillo pepper cream. Cook in the oven for 5 minutes at 190⁰C.

  • 5

    PLATING AND PRESENTATION

    With a brush, paint a line of piquillo pepper cream from one side of the plate to the other. On the line, fill a metal mould with black rice and surround with the piquillo pepper cream Lean a fillet against the rice, drizzle with the cream and decorate with basil leaves spread round the plate and a few drops of the cream.