Sole fillet with black truffle sauce

🧂 Ingredients

• 400 gr sole fillets
• 1 pc black truffle

  (small)
• 2 pcs celery stalks

  (sliced)
• 6 pcs baby potatoes
• 2 pcs shallots
• 120 ml vegetable stock
• 60 gr cold butter

  (diced)
• spring onions
• chervil

Instructions

• 1 Boil the shallots, baby potatoes, and celery in vegetable stock. When tender,
  remove the potatoes and celery sticks and keep aside.
• 2 Blend the shallots with the vegetable stock to a smooth sauce and mix in the
  diced butter.
• 3 Season to taste with salt, pepper and grated black truffle.
• 4 Season the sole fillets with salt and pepper and pan fry on both sides in oil
  and butter over a medium high heat.
• 5 Add the potatoes and celery sticks to the pan and sauté.
• 6 Sprinkle chopped spring onion and chervil on the fish and sauce to finish the
  dish.

Nutrition Info