Carrot butter sol

Carrot butter sol

Ingredients

• 6 sole fillets
• 1l carrot juice
• 250g unsalted butter
• 24 new potatoes, skin on
• 1 tablespoon cornstarch diluted in water
• 1 clove garlic, minced
• 1 cup ricotta cheese
• ½ cup white wine
• 3 tbsp olive oil
• 1 bunch chopped spring onions
• 1 tbsp ground cumin
• 1 half lemon juice
• 12 mini multicolored carrots, halved
• salt and pepper to taste

Preparation

1. In a saucepan, reduce the carrot juice and cumin over medium heat for 20 min.
2. Add the cornstarch and bring to the boil, stirring until the mixture thickens slightly.
3. Add 200gr butter and whisk until smooth. Adjust seasoning.
4. Cook the potatoes in a pan of water, starting cold. The potatoes will be fully cooked when they slide over the blade of a knife once pierced.
5. Drain and keep warm.
6. In a frying pan containing the remaining butter, sauté the carrots over medium-low heat. Cook for 8 min.
7. Add the chopped garlic clove and lemon juice.
8. Season to taste.
9. Mix ricotta and chives in a bowl and season with salt and pepper.
10. Cut the fillets lengthwise to make 2 strips per fillet.
11. Season with salt and pepper.
12. Spread the ricotta mixture over the fillets and roll up the strips. Prick each roll with a toothpick.
13. In a hot pole with olive oil, sear the fillets, letting them brown for 1 min. Then deglaze with white wine. Lower the heat and cook, covered, for 5 min.
14. Turn off the heat and leave to rest for a further 5 min.
15. Divide the potatoes, carrots and soil rolls among the plates.
16. Add a few spoonfuls of carrot butter on top of the rolls. Garnish with sprouts and serve.