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Sole with cherries and summer truffles, tamarind infusion

For two guests
  • 0.55 kg cherries
  • 0.025 kg summer truffles
  • 4 carrots
  • 0.055 kg chives
  • 0.125 kg violin courgette
  • 0.015 kg spinach shoots
  • 0.045 kg cherry tomatoes
  • 1 yellow peach
  • 0.15 l. vegetable stock
  • 1 pce Tamarind
 
 
Recipe instructions:
  • Take the 4 fillets of sole, place them on top of each other after seasoning carefully, then wrap in greaseproof paper and bake for 3 minutes in the oven.
  • Peel and rinse the fresh vegetables, boil then glaze in fresh butter and olive-oil. Remove the stones from the cherries, cut in even slices, then slice the truffles, using the same diameter as for the cherries.
  • In the serving dish, alternate a slice of truffle then a slice of cherry on the fillet of sole.
  • On the other side of the dish, arrange the vegetables and remaining cherries, decorate with shoots of fresh spinach. Infuse the tamarind in the vegetable stock, then blend with the olive-oil and truffle juice.
le chef

Marcel Ravin, chef at the Blue Bay in the Monte-Carlo Bay Hotel, forgets all about tradition with this recipe combining the noble sole with truffles and tamarind, which blends in remarkably well thanks to the acidity of the fruit enabling it to give full rein to its splendor.
 
 
MONTE-CARLO BAY - 40 Avenue Princesse Grace - 98000 Monaco Tel : +377 98 06 02 00 - Fax : +377 98 06 00 03