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.
Frequently asked questions
Can this be made with frozen sole?
Yes, and there is no need to plan ahead: using the cold water method, the fillets are ready in 30 minutes, with no risk.