Ingredients
Ingredients for 4 serving:
- 400 g sole fish fillets
- 200 g meaty bacon
- 250 g green beans
- 600 g potatoes
- 50 g onions
- 200 g lettuce
- 120 g olive oil
- salt, pepper
- wine vinegar
- garden thyme
- marjoram
- bread crumbs
- grated carrots
Preparation
Halve the sole fish fillets lengthwise. Lay them in a baking pan three in a row and season with salt and pepper.
Lay thin slices of bacon and 10 cooked green beans over each fillet, roll up the fillets with the filling, and secure it with some cooking twine.
Grill the roll-ups until they turn golden. Mash the boiled potatoes, add the oil, salt, pepper, thyme, marjoram, sautéed chopped onions, and sautéed lettuce (use half of the lettuce).
Combine everything by stirring it together with a fork, press the mixture into patties, and roll them in bread crumbs.
Gently grill the patties in olive oil until they turn golden.
Season the remaining lettuce with oil and vinegar, add grated carrots, arrange on a plate.
Top the salad with grilled potato patties and place the sole fish that you have cut into medallions over it.
Everything garnish with orange fond* and cuttlefish ink fond, and sprinkle with dried tomato skins.
Serving
Top the salad with grilled potato patties and place the sole fish that you have cut into medallions over it.
Culinary Terms
* Fond: a liquid containing meat and vegetable cooking juices. The fond is a cooking ingredient obtained by cooking meat, vegetables, and bones, and is also called the "base".
Advice
Instead of wine vinegar and fond, you can use balsamic vinegar as a garnish.
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