Sole Fillet with Honey Scallop Fricassée
The sole fillet with its honey scallop fricassée is a refined dish that combines the delicacy of seafood with a sweet and golden touch. This recipe, simple yet elegant, will delight gourmets in search of a meal that is both flavorful and impressive. The sole fillets pair perfectly with the rich creaminess, the sweetness of honey, and the slight acidity of lemon, offering a palette of flavors that will tantalize the taste buds. Whether for a romantic dinner or a family meal, this dish is sure to shine on your table. It also lends itself to various variations depending on the season: consider adding seasonal vegetables for a touch of color and nutrition. In short, this recipe is a must-try for those looking to explore maritime cuisine while keeping things simple and delicious.
- Servings: for 6 people
- Difficulty: Medium
Ingredients
- - 6 beautiful sole fillets
- - 400 g of fresh scallops
- - 100 ml of quality Cognac
- - the juice of half a lemon
- - 3 teaspoons of acacia honey
- - 250 ml of heavy cream
- - salt and freshly ground pepper
Preparation
1. Start by seasoning the sole fillets with salt and pepper on both sides.
2. Cook them in a pan with a bit of butter for about 3-4 minutes, turning regularly for even cooking. Be sure to keep them warm afterwards.
3. In the same pan, add the scallops and the Cognac. Cook for 5 minutes, stirring occasionally to coat them well.
4. Then incorporate the lemon juice, honey, and heavy cream. Mix well and let it reduce for about a minute.
5. Place the scallop fricassée over the sole fillets and serve immediately.
6. Feel free to accompany the dish with fragrant rice, such as Thai or basmati rice, for a pleasant contrast.
