Sole in Cream Sauce with Crispy Potato Sticks
The real idea of this dish is in the side, and it is better than it sounds: fried sticks of potato and cauliflower, blanched together and fried together. The cauliflower goes crisp outside and stays creamy inside — next to the potato you can tell immediately that they are two different things.
With it, tender fish in a sauce of mushrooms and cream, made in the same pan it was seared in.
For the sticks to come out crisp they have to be dried very thoroughly after blanching: wet vegetables in hot oil spit and go soft instead of forming a crust.
In Argentina the dish is known simply as «Pescado Raúl»: the musician Joaquín Levinton made it on MasterChef Celebrity and named it that because it «looked like a Raúl». The video is in the gallery, up above.
Ingredients
- 800 g sole fillets (or hake)
- 200 g fresh button mushrooms, sliced
- 200 ml pouring cream
- 2 garlic cloves, chopped
- 1 small onion, finely chopped
- 50 g butter
- 2 tbsp fresh parsley, chopped
- 2 medium potatoes
- 1/2 cauliflower
- Oil for frying, as needed
- Salt and black pepper, to taste
Method
- 1
For the side dish: cut the potatoes and the cauliflower into even sticks. Blanch in boiling salted water for 3 to 4 minutes; drain and dry very thoroughly.
- 2
Fry the sticks in plenty of hot oil until they are golden and crisp. Drain on kitchen paper.
- 3
For the fish: in a wide pan, melt the butter and sear the sole fillets, seasoned beforehand, along with the garlic and the onion until they take colour.
- 4
For the sauce: add the sliced mushrooms to the same pan. Once they are cooked, pour in the cream and reduce over medium-low heat until it thickens.
- 5
Finishing: stir the chopped fresh parsley into the sauce at the end, to keep its aroma and colour. Adjust the seasoning.
- 6
Serve the fish generously sauced, with the mix of fried sticks alongside.