Rolled sole

Rolled sole

Recipe by: Magimix
★ ★ ★ ★ ★ ☆ 18 ratings
Preparation : 15 min
Cooking : 30 min
Total time : 45 min
Rest : 0 min
Accessories :
4 people

1 clove of garlic

6 leaves basil

1 pinch salt

1 pinch pepper

2 tbsp olive oil

1 onion

5 very ripe, plum tomatoes

200 g sundried tomatoes

2 sole fillet

250 g black olives

5 fillets anchovies

1 tbsp capers

2 tsp mustard

1 lime

1 pinch pepper

1 tbsp olive oil

Associated products

COOK EXPERT

COOK EXPERT

Chef's tip

This dish could be accompanied with the Provençal vegetables (find the recipe on the App).

RECIPE STEPS
1
Peel, quarter and seed the tomatoes. Wash the basil and quarter the onion.
  • 1 clove of garlic
  • 6 leaves basil
  • 1 onion
  • 5 very ripe, plum tomatoes
2
Put all the ingredients into the metal bowl along with 1tbsp of olive oil. Run the program.
  • 1 clove of garlic
  • 6 leaves basil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tbsp olive oil
  • 1 onion
  • 5 very ripe, plum tomatoes
  • 5 fillets anchovies
Expert | 12:00 / 1A / 100°C
3
Run the program. Set aside.
Expert | 00:45 / 18 / __°C
4
Install the food processing bowl with the mini bowl. Pit the olives.
  • 250 g black olives
5
Juice half the lemon. Pour the juice into the metal bowl, with the rest of the ingredients. Mix and run the program.
  • 250 g black olives
  • 1 tbsp capers
  • 2 tsp mustard
  • 1 pinch pepper
  • 1 lime
Robot
6
Run the program. While the program is running, pour the oil through the cap opening until it is fully incorporated.
  • 1 tbsp olive oil
7
Remove any bones from the sole fillets. Season with salt and pepper, spread with tapenade and place a sundried tomato at the wide end of each fillet.
  • 1 pinch salt
  • 1 pinch pepper
  • 200 g sundried tomatoes
  • 2 sole fillet
8
Roll the fillets and secure with a wooden cocktail stick.
9
Add 0.5L water into the metal bowl. Fit the steamer basket.
10
Lightly brush the steamer basket with oil and place the rolled sole in the basket. Run the program.
  • 1 tbsp olive oil
Steam | 20:00 / / 100°C
11
If necessary, adjust the cooking time based on the thickness of the fillets.
12
Wash the basil. Serve the sole with the tomato-basil coulis; garnish with basil leaves.
  • 6 leaves basil

© photos Sandra Mahut © 2014 Hachette Livre (Marabout)

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