Sole in parchment with steamed vegetables
The Sole Fillet en Papillote with steamed vegetables is a light and healthy fish dish, perfect for those seeking a gluten-free, protein-rich option suitable for the Mediterranean diet. This easy and quick recipe, ready in just 60 minutes, will enhance the delicate flavor of the sole fillets. Discover the complete recipe now to prepare an exquisite sole en papillote!
Dietary Information
Servings:
- 1
To prepare the sole in parchment with steamed vegetables, start with the vegetables. Separate the cauliflower florets and halve the larger ones 1. Do the same with the broccoli 2 3.
- 2
Move on to the carrots: peel them and cut them into slices transversally 4. Now heat some water in a steamer and add a pinch of salt. Place the steamer basket on top. As soon as it boils, place the carrots inside the basket 5. Cover with a lid 6 and cook for 5 minutes.
- 3
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 but still crunchy 9. Season with salt.
- 4
Dedicate yourself to the hollandaise sauce. Pour the vinegar 10 and a tablespoon of water into a saucepan. Bring to the heat and cook until the mixture has reduced by half; it will take a few minutes 11. In the meantime, also melt the clarified butter. At this point, pour the egg yolks into a bain-marie bowl 12.
- 5
Start whisking them with a whisk 13, then add the reduced vinegar mixture 14. Continue whisking until the mixture has thickened (it should reach about 65°), then also pour in the melted clarified butter, continuing to whisk 15. Stir until you get a creamy sauce.
- 6
Away from the heat, season with the chopped tarragon 16, a pinch of salt and pepper 17. Your hollandaise sauce is ready 18.
- 7
Now move on to cooking the fish. Cut the lemons into slices 19, then arrange 3 slices on a sheet of parchment paper 20 and place the aromatic herbs on top 21.
- 8
Place a fish fillet on top 22 and season with salt 23, pepper and oil 24.
- 9
Add a handful of capers on top 25. Now close the sole fillet first in the parchment paper 26 and then in the aluminum foil 27 so as to seal it well and form a cartoccio.
- 10
Proceed in the same way for all 4 fillets, placing them on a baking sheet 28. Cook in a preheated static oven at 180°C for 15-20 minutes. The cooking time may vary depending on the size of the fillets. Remove the sole from the oven and carefully unwrap them 29, then plate. Place the vegetables on the bottom of the plate (you can heat them for a few minutes in a bain-marie) 30.
- 11
Place the fish on top 31 and garnish with the tarragon hollandaise sauce 32. Your sole in parchment with steamed vegetables is ready to be served 33!
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