Sole fillets and arugula pesto with tender baby carrots
Ingredients
Pan-fried sole
- 4 X 150 g (5 oz.) sole fillets
- 60 ml (¼ cup) butter
- 1 sprig fresh thyme
- 2.5 ml (½ tsp.) salt
- 1.25 ml (¼ tsp.) black pepper
Tender carrots
- 6 coloured carrots
- 2.5 ml (½ tsp.) sugar
- 15 ml (1 tbsp.) butter
- 2.5 ml (½ tsp.) salt
- 1.25 ml (¼ tsp.) pepper
Arugula pesto
- 500 ml (2 cups) arugula
- ½ clove garlic
- 15 ml (1 tbsp.) pine nuts
- 45 ml (3 tbsp.) Parmesan cheese
- 45 m (3 tbsp.) olive oil
Preparation
Tender carrots
- Preheat the oven to 175°C (350°F).
- Peel the carrots and cut them lengthwise
- Blanch the carrots in a saucepan of boiling water for about 2 minutes. While they are still crisp, immerse them in water chilled with a few ice cubes.
- Quickly sauté the blanched carrots in a very hot skillet with a bit of butter.
- Season and finish the cooking by caramelizing them with a bit of sugar.
Arugula pesto
- Combine all the ingredients in a blender.
- Adjust the texture as you wish by adding a bit of olive oil or some pine nuts.
- Correct the seasoning.
Pan-fried sole fillets
- Dredge the sole fillets in flour and remove the excess, season and set aside.
- Melt the butter in a frying pan, add the sprig of thyme and cook the sole fillets 2 minutes on each side to brown them. Finish cooking in a 175°C (350°F) oven.
- To serve, place one sole fillet on each plate, along with three different-colour carrot halves and a dollop of arugula pesto.
