Puff pastry of sole and oyster

Preparation time : 35 mins.
Cooking time : 12 mins.

4 
Difficulty
 

Ingredients :
 

• 2 soles of 500 g. each

• 12 oysters, category A

• 2 sheets of nori seaweed

• 2 pieces of cucumber

• 5 tsp olive oil

• 8 tbsp unsalted butter

• 1 beet (small)

• Salt, pepper, Espelette pepper
   

Achievement :

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Deburr and remove the head of each sole, scale them and gut them. Rinse well and pat dry.

In a frying pan, add the olive oil, arrange the previously floured sole, cook "meunière" on both sides. Season with salt and pepper. Finish cooking with 2 or 3 tablespoons of butter, baste throughout cooking.

On a board, lift the fillets, boil them in the same water, drain and make a puff pastry with the oysters and sole fillets. All attached with previously moistened black seaweed. Keep the cooking water of the oysters, and whisk it in the butter.

Make the cucumber spaghetti using a Japanese mandolin. Dip them in boiling water for a few seconds, when they come out of the water, season with fleur de sel and Espelette pepper.
 

Training :
 

Arrange the sole puff pastry flat on the plate, the cucumber spaghetti on one corner of the puff pastry. Drizzle with the sauce and arrange a few small cubes of raw red beets.
 

Chef's tips:
 

For cooking the sole, you can place a slice of potato under the tail during cooking, to prevent it from overcooking and drying out. You can also keep the black skin, less aesthetic but very tasty.

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Taste!