Sole Meunière – My Version

Method

1. Prepare the brown butter: melt butter in a pan over low heat until it turns hazelnut color and smells nutty. Remove from heat and add a squeeze of lime juice. Set aside to cool, then filter if desired.
2. Season the sole fillets with a pinch of salt. Overlap three fillets slightly to form a rectangle. Roll them up tightly in plastic wrap, twisting the ends to seal. Remove as much air as possible.
3. Cook the sole roll in a sous-vide bath (or a Bimby) at 60°C for 7–8 minutes.
4. Blanch the parsley leaves in boiling salted water for a few seconds, then shock them in ice water to fix the colour. Drain well.
5. Make the parsley gel: blend the blanched parsley with a little ice and olive oil until smooth. Measure the liquid: add 1 g of agar-agar per 100 ml of liquid. Bring to a boil, then pour into a tray and refrigerate until set. Blend again with a stick blender until a smooth gel forms.
6. Prepare the bechamel: in a saucepan, melt a knob of butter (including some of the brown butter) over medium heat. Add an equal amount of flour and stir to form a roux. Cook for 1–2 minutes. Gradually whisk in cold milk until the sauce thickens. Season with salt and finely grated lime zest. Keep warm, adding a little water if needed to maintain a flowing consistency.
7. When the sole is cooked, remove it from the sous-vide bag. Unwrap carefully and pat dry. Slice the roll in half crosswise.
8. Heat a frying pan with a little brown butter (lime-flavoured) until sizzling. Quickly sear the sole pieces on both sides just to warm and flavour, about 30 seconds per side.
9. To serve, spread a spoonful of parsley gel on the plate. Place the sole piece on top. Spoon bechamel sauce around. Garnish with blanched parsley leaves dressed with a pinch of salt and a drizzle of olive oil.