Pan-Fried Sole in Black Butter with Vegetable Skewers
In a food processor, process the sundried tomatoes with the olive oil, water and balsamic vinegar until it achieves a smooth texture. Season to taste with salt and pepper.
Preheat oven to 250ºc.
While the oven is pre-heating, make the vegetable skewers using the onion petals, beets, eggplant and spring onions. Season with dried oregano and drizzle with olive oil. Add salt and pepper to taste. Let cook in the oven for 10 minutes, or until the vegetables are golden. Set aside.
In a non-stick pan, add the olive oil and butter. Once the butter has a foamy texture, add the sole and let it cook without turning it over. Cook the other side only by spooning the butter and oil over it (about 5-6 minutes).
Remove from the pan and serve with the sundried tomato dressing and vegetable skewers.
700 grams (4 portions) of sole filets, skinless and cleaned
1 spring onion cut in 3cm pieces
1 onion cut into 4 pieces (then pull the onion petals apart)
1 cooked beet cut into 3cm x 3cm cubes
1 eggplant cut into 3cm x 3cm cubes
10 purple basil leaves
1 teaspoon of oregano
2 tablespoons olive oil
2 tablespoons butter
Sundried tomato dressing:
1 cup of sundried tomatoes in oil
1/2 cup of olive oil
2 tablespoons of balsamic vinegar
1 tablespoon of water
Sea salt and pepper to taste
Lean fish go beautifully with white wines, but they can be incredible with delicate reds like Pinot Noir. This Ocio Pinot Noir is very delicate in texture but it’s also long and intense in its red berry flavors and persistence. Ocio leaves a silky sensation in the mouth with a rich acidity, perfect to accompany this juicy, flavorful sole dish.