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.
- 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
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.
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.
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.
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.
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.