Flounder with potatoes, arugula, cherry tomatoes and asparagus and parsnip cream
2 servings
15 minutes
Sole with potatoes, arugula, cherry tomatoes, and asparagus-parsnip cream is an elegant dish of European cuisine. This recipe is rooted in Mediterranean traditions. The sole fillet is fried to a golden crust, gaining rich flavor from sea salt and black pepper. The asparagus-parsnip cream adds softness and a hint of sweetness to the dish. Cherry tomatoes add juiciness, while tulip pastry enhances the presentation.
1
Season the flounder fillet with salt and pepper, and fry in olive oil for 3-4 minutes on each side. Slice the potatoes into rounds and fry in olive oil with rosemary until cooked, seasoning with salt and pepper. Cut the asparagus and parsnip randomly, lightly fry in olive oil, add fish broth, reduce, then add cream and reduce again. Blend until smooth.
- Flounder fillet: 170 g
- Extra virgin olive oil: 6 tablespoons
- Potato: 100 g
- Fresh rosemary: 3 g
- Green asparagus: 40 g
- Parsnip: 10 g
- Cream 33%: 40 ml
- Fish broth: 20 ml
- Sea salt: to taste
- Ground black pepper: to taste
2
On the plate, we place potatoes, flounder fillet, and top it with arugula and cherry tomatoes. We drizzle cream around the edges and decorate with tulip dough.
- Potato: 100 g
- Flounder fillet: 170 g
- Tulip dough: 1 piece