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.