For 8 people

Prep time: 40 minutes

Difficulty: intermediate 

Ingredients

For the sole:

8 sole fillets

2 whole eggs

150 g sifted flour

1 pinch salt

3 tablespoons plant milk (soy or almond)

Vegetable oil to fry

8 tablespoons soy sauce

3 tablespoons brown sugar

1 small glass water

1 teaspoon cornstarch

For the creamy asparagus soup with truffle oil:

1 bunch green asparagus

50 cl plant milk

1 sprig fresh thyme

1 sprig rosemary

2 bay leaves

1 tablespoon parve cream

Kosher Salt

½ tablespoon truffle oil

For the eggplant puree:

1 eggplant

3 tablespoons olive oil

Salt and pepper
 

Preparation

This recipe has three steps, and we will start with the creamy soup and the puree as they are easily reheated while on the other hand, it is best not to overly reheat the sole so that it stays crispy.

Green asparagus creamy soup: if you have never checked asparagus before, I recommend asking your Rav how to do it before making this recipe. Fill a pot with water, add salt, and bring to a boil. Then add the asparagus and cook 5 minutes if they are thin, and 2 minutes longer if they are thicker. In another pot, pour the plant milk, add the herbs in a gauze bag so that you can to remove them more easily, and cook on medium heat for 15 minutes. Prepare a salad bowl filled with water and ice cubes; strain the asparagus, and put them in the ice water to preserve their green color. Now pour ¼ of the plant milk in a bowl, add the asparagus, and the cream, and blend with a hand blender. The texture must be smooth. Add more plant milk if necessary. Season with salt and pepper, add the truffle oil and set aside.

Eggplant puree: wash the eggplant with the skin, cut slits to keep it from bursting, and grill in the oven until the skin turns black and becomes crusty, turning it on each side to cook it evenly. When done, cut it in two and let it cool down before removing the flesh. In a bowl, blend the flesh with ¼ of the plant milk, olive oil and salt. The puree must be smooth.

Caramelized sole: in a bowl, stir together the eggs, flour, salt and plant milk until you obtain a soft batter. Thin down with a little plant milk if the batter is too sticky or too hard. Heat the oil in a deep fryer. Dip the first filet in the batter, making sure to coat both sides. Fry until golden. Take out and place on a paper towel to absorb the excess oil. Repeat with all the filets. In a frying pan, heat the soy sauce and brown sugar on low-to-medium heat until the sugar melted. Mix the cornstarch in ¼ glass water and add it to the soy sauce while stirring. Cook for 2 minutes on medium heat. Place the sole fillets one by one in the sauce, coating them on both sides.

Serve the caramelized filets on a bed of eggplant puree, with a glass of creamy asparagus on the side…

Bon appétit!