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 (3.5 oz) each (or 2 of 50 g (1.75 oz))
- 30 cl (1.25 cups) of Petit Chablis (or Burgundy Aligoté)
- 1 shallot finely minced
- 20 cl (0.8 cup) of liquid cream (30%)
- 2 medium carrots peeled and cut into macedoine (small cubes)
- 1 beautiful turnip cut the same way
- 150 g (5.25 oz) of green beans topped and cut the same way
- 100 g (3.5 oz) of small peas (fresh or frozen)
- 3 tablespoons of good mayonnaise
- 3 sheets of gelatin (or 1.5 g of agar-agar)
- 30 g (1.1 oz) of Aquitaine caviar
- salt and freshly ground pepper
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