Sole with a basil and olive oil emulsion, served with mashed sweet potato

Huile d'olive de Provence PDO
Intense flavour
Sole et son émulsion de basilic à l'huile d'olive, écrasée de patate douce
A PDO
Preparation
15 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Gluten-free Summer

Ingredients

A PDO
For 4 personnes
For the fish:
  • 4 petits filets sole
  • Olive oil from Provence PDO
  • Salt, pepper
For the olive oil and basil emulsion
  • 1 bouquet fresh basil
  • 10 cl Provençal olive oil PDO
  • 1 c. à soupe lemon juice
  • A few strips of organic lemon zest
  • Salt, pepper
For crunchy vegetables
  • 1 courgette
  • 1 carrot
  • 1 poignée sugar snap peas
For the sweet potato purée
  • 1 one large sweet potato or two small ones
  • 2 c. à soupe semi-thick cream
  • 1 c. à café a pinch of four-spice blend
  • 2 c. à soupe Provençal olive oil PDO
  • Salt, pepper

Tip

Why not also try this sole with a basil and olive oil emulsion, made with olive oil from the Vallée des Baux-de-Provence PDO, from PDO Nîmes, from PDO Haute-Provence or from PDO Aix-en-Provence!

Instructions

Prepare the sweet potato mash:
  • Preheat your oven to 220°C.

  • Wash the sweet potatoes. Wrap each one in a large piece of aluminium foil. Place in the oven for about 30 to 40 minutes (to check they’re cooked: insert the blade of a knife into the sweet potatoes – it should slide in easily). Whilst the sweet potatoes are cooking, prepare your crunchy vegetables.

  • Leave the sweet potatoes to cool for a few minutes after taking them out of the oven so that you can peel them. Cut them into large chunks and place them in a bowl. Add the spices, cream, olive oil, salt and pepper. Mash briefly with a fork to make a purée, leaving a few chunky pieces.
Prepare the crunchy vegetables:
  • Peel the carrot and wash the courgette and snow peas. Using a vegetable peeler, cut the carrot and courgette into thin strips.
  • Place the snow peas in a saucepan of boiling water for 1 minute. Then add the vegetable tagliatelle to the same saucepan. Leave for another minute, then drain. Rinse the vegetables thoroughly under cold water to cool them down and preserve their colour. Set aside.
Prepare the basil and olive oil emulsion:
  • Rinse the basil quickly under cold water. Place the basil leaves in a small food processor with a little salt, pepper, lemon juice and zest. Blend, gradually adding the olive oil to form an emulsion. Taste and adjust the seasoning if necessary.
Prepare the fish:

  • Before preparing the sole, gently reheat all your vegetables.

  • In a frying pan with a dash of olive oil, sear the sole on both sides. Don’t overcook them so that they remain tender.
Dressage:
  • On your serving plates, use a ring mould to create a bed of mashed sweet potato, add a few crunchy vegetables and top with a lovely fillet of sole.
  • Pour a spoonful of your olive oil and basil emulsion over the dish and garnish with a basil leaf.

Tip

Why not also try this sole with a basil and olive oil emulsion, made with olive oil from the Vallée des Baux-de-Provence PDO, from PDO Nîmes, from PDO Haute-Provence or from PDO Aix-en-Provence!
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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