Recipe: Glazed Sole Fillets à la Néva

Name: Filets de soles glacés à la Néva
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: Filets de soles glacés à la Néva salade russe et caviar d'Aquitaine; J'ai remise en « scène » cette ancienne recette (qui tient son nom de la salade russe que l'on sert avec) en proposant une recette plus légère que l'originale mais en lui gardant son esprit.; Cette salade russe préparée avec des légumes aux cuissons différentes, associée aux filets de sole juste cuits et embellie par un caviar juste top ravira j'en suis sur vos invités les plus exigeants.; Filets de soles glacés à la Néva pour 4 personnes :; 4 beaux filets de soles de 100 g (ou 2 de 50 g); 30 cl de petit chablis (ou bourgogne aligoté); 1 échalote ciselée finement; 20 cl de crème liquide(30%); 2 carottes moyennes épluchées et taillées en macédoine(petits cubes); 1 beau navet taillé de même; 150 g d' haricots verts éboutés et taillés de même; 100 g de petits pois (frais ou surgelés); 3 cuillers à soupe de bonne mayonnaise; 3 feuilles de gélatine (ou 1,5 g d'agar-agar); 30 g de caviar d'Aquitaine; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (2 reviews) Starters

Prep 15 min

Cook 15 min

Total 30 min

Servings 4 serv.

An exceptional recipe for a festive menu featuring sole fillets and Aquitaine caviar...

Ingredients for 4 servings

Glazed sole fillets à la Néva with Russian salad and Aquitaine caviar
I have revisited this classic recipe (which takes its name from the Russian salad served with it) by proposing a lighter version than the original while keeping its spirit.
This Russian salad prepared with vegetables with different cooking times, combined with just-cooked sole fillets and enhanced by premium caviar will surely delight your most demanding guests.
Glazed sole fillets à la Néva for 4 people:
4 beautiful sole fillets of 100 g each (or 2 of 50 g)
30 cl of Petit Chablis (or Burgundy Aligoté)
1 shallot finely minced
20 cl of liquid cream (30%)
2 medium carrots peeled and cut into macedoine (small cubes)
1 beautiful turnip cut the same way
150 g of green beans topped and cut the same way
100 g of small peas (fresh or frozen)
3 tablespoons of good mayonnaise
3 sheets of gelatin (or 1.5 g of agar-agar)
30 g of Aquitaine caviar
salt and freshly ground pepper

Step-by-step directions

Cooking vegetables in the English manner:
1/ In 2 pots pour 1.5 liters of water, bring to a boil then salt and pour into one the diced carrots and turnips cooking 9 minutes and, in the other the diced green beans cooking 5 minutes then add the small peas cooking an additional minute cool your vegetables under cold water. Drain them and reserve them on a covered plate.
Cooking the sole fillets:
1/ On your work surface mince (with the tip of a knife) your sole fillets salt pepper, then roll them with the flesh side outward, place them in your sauté pan pressed against each other, add your minced shallot your white wine and your cream salt and pepper then cover for a cooking time of 8 minutes, then remove your sole fillets let them cool and reduce your cooking by 1/3.
2/ Then strain your sauce which should have thickened by crushing the shallots well then return it to the heat. In a bowl of cold water immerse your gelatin sheets then add them to your cooking stirring with a whisk (for agar-agar at boiling count 1 minute then remove from heat)
3/ Trim your fillets (so that they remain straight) then place them on a rack with a plate underneath heading to the fridge (10 minutes) during this time your sauce will cool, it will become a "hot cold" sauce (be careful it should not be set but just before, when it is still flowing) then remove your sole fillets and coat them with this sauce return 5 minutes to the cold then coat a second time.
There you have it, they are ready, heading to the fridge for the rest of the proceedings.
4/ Heat very gently 2 tablespoons of your sauce, then place it in a large salad bowl stir well until it becomes warm, add your mayonnaise stir and pour your cooked vegetables mixing them with a spoon, adjust the seasoning and