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Layered Sole with Langoustines and Cauliflower

Delicate lemon sole layered with fish mousse, served with cauliflower purée, langoustines, and a cauliflower egg salad.

Dinner Fish Seafood Gourmet Low Carb

Estimated Nutrition

Calories

716.1

kcal / serving

2864.4 kcal total

Carbs

11.1g

per serving

44.4 g total

Fat

58g

per serving

232 g total

Protein

34.7g

per serving

138.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Balsamic Vinegar

Dairy

275

Double Cream

piece

Egg

Free-range, hard-boiled, peeled

NutsSeeds

tbsp

Chives

Finely chopped

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

piece

Fennel Fronds

Optional garnish

OilsFats

tbsp

Extra Virgin Olive Oil

Seafood

piece

Lemon Sole

Filleted, skin removed, including offcuts

piece

Langoustines

Cooked

Vegetables

piece

Cauliflower

Half left intact, half separated into small florets

Method

Blend four sole pieces and offcuts with 75ml cream into a fine paste and transfer to a piping bag.

Season four sole pieces and place them on sheets of cling film.

Layer each piece with the fish mousse, another sole piece, more mousse, and a final sole piece.

Wrap the fish stacks tightly in cling film and chill until cold.

Simmer half of the cauliflower florets in the remaining 200ml cream for 5 minutes until tender.

Purée the cooked cauliflower and cream in a food processor and season.

Boil the remaining florets in salted water for 3 minutes and drain.

Grate the raw cauliflower and boiled egg into a bowl and mix with chives.

Whisk the balsamic vinegar and olive oil together in a separate bowl.

Steam the sole parcels for 8 minutes and remove the cling film.

Dress the cauliflower and egg salad with two-thirds of the vinaigrette.

Toss the cooked florets and langoustines with the remaining dressing.

Plate the purée, top with a sole stack, and arrange the two cauliflower salads on the sides.

made with
a toodle. project