Sole en papillote with steamed vegetables
- Gluten Free
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 35 min
- Serving: 4 persone
- Cost: Average
PRESENTATION
Perfect for those looking for a tasty yet light idea, sole en papillote with steamed vegetables is a main course that combines the delicacy of fish with the freshness of seasonal vegetables. The en papillote cooking with lemon and aromatic herbs enhances the natural flavors of the sole, keeping its soft and buttery texture intact. The steamed vegetables, in this case, carrots, broccoli, and cauliflower, are colorful and crunchy, completing the dish to make it balanced and irresistible. But what truly makes it special is the homemade Hollandaise sauce with tarragon, adding a delicious and enveloping touch.
Whether it's a family dinner or a quick yet refined lunch, the recipe for sole en papillote with steamed vegetables is an excellent choice!
Follow our tips to prepare perfect sole, cooked just right... you'll bring to the table a simple yet elegant dish that will win everyone over at the first bite!
Here are more recipes with sole you shouldn't miss:
- Sole meunière
- Sole with butter and sage
- Sole with saffron
- Rolled sole with herbs and olives
- Sole rolls with prosciutto
INGREDIENTS
- for the sole fillets
- Sole 1.75 lbs (800 g) - (4 fillets of 200 g each)
- Lemons 12 slices
- Parsley to taste
- Lemon thyme to taste
- Marjoram to taste
- Capers to taste - in brine
- Fine salt to taste
- Black pepper to taste
- for the hollandaise sauce
- Egg yolks 3
- Clarified butter ⅔ cup (150 g)
- White wine vinegar 3 spoonfuls
- Water to taste
- Tarragon to taste
- Fine salt to taste
- Black pepper to taste
- for the vegetables
- Carrots 1 ¾ cup (200 g)
- Cauliflower 7 cups (200 g) - (clean weight)
- Broccoli 1 ½ cup (200 g) - (clean weight)
- Fine salt to taste
How to prepare Sole en papillote with steamed vegetables
To prepare the sole en papillote with steamed vegetables, start with the vegetables. Separate the cauliflower florets and cut the larger ones in half 1. Do the same with the broccoli 2 3.
Move on to the carrots: peel them and cut them into diagonal slices 4. Now heat some water in a steamer and add a pinch of salt. Place the steaming basket above. Once it reaches a boil, place the carrots inside the basket 5. Cover with a lid 6 and cook for 5 minutes.
After this time, add broccoli and cauliflower 7, cover again with the lid 8, and cook for another 10 minutes. The vegetables should be tender yet still crunchy 9. Season with salt.
Focus on the Hollandaise sauce. Pour the vinegar into a small pan 10 and a tablespoon of water. Bring to heat and cook until the mixture is reduced by half; this will take a few minutes 11. Meanwhile, melt the clarified butter. At this point, place the yolks in a heatproof bowl in a bain-marie 12.
Begin to whisk them with a hand whisk 13, then add the reduced vinegar mixture 14. Continue whisking until the mixture thickens (it should reach about 149°F), then slowly add the melted clarified butter while continuing to whisk 15. Stir until you obtain a creamy sauce.
Off the heat, season with chopped tarragon 16, a pinch of salt, and pepper 17. Your Hollandaise sauce is ready 18.
Now proceed to cook the fish. Cut the lemons into slices 19, then place 3 slices on a sheet of parchment paper 20 and arrange the aromatic herbs on top 21.
Lay a fish fillet on top 22 and season with salt 23, pepper, and oil 24.
Add a handful of capers on top 25. Now wrap the sole fillet first in parchment paper 26 and then in foil 27 to seal it well and form a packet.
Proceed in the same way for all 4 fillets, placing them one by one on a baking sheet 28. Bake in a preheated static oven at 350°F for 15-20 minutes. The cooking time may vary depending on the size of the fillets. Remove the sole en papillote from the oven and carefully unwrap them 29, then plate. Place the vegetables on the bottom of the plate (you can reheat them for a few minutes in a bain-marie) 30.
Lay the fish on top 31 and garnish with the tarragon Hollandaise sauce 32. Your sole en papillote with steamed vegetables is ready to be served 33!