Tomatoes, belgian shrimps and Sole : a bit of freshness during the Summer

I wanted a fresh receipe to celebrate the end of my summer holidays, and my come-back on the weblog. This receipe, quite simple, play on the acidity and its balance with seafood flavors and potatoes. The potatoes, cooked like a risotto, are there to give consistancy to the plate. the Green Zebra juice, flavorful and a bit acid, and fennel flowers give the bit of wildness and fun, which are so welcome during the summer…

 

 Ingrédients(2p.)

4 Sole’s fillets
250ml of fish Stock
1 tomato “Ananas”
4 tomatoes “Green Zebra”
250grammes of starchy potatoes
60grammes of peeled belgian schrimps
1 schallot
20gr of salted butter
25 wild fennel’s flowers
Olive Oil

Receipe

Green Zebra’s juice

Blanch 4 Green Zebra (Scald 10-22 seconds, cold directly then blanch), cut each tomato into 4 parts and put a bit of salt. Gather the juice, press the rest of the tomatoes : reach the good balance between the most juice and not having a “puree”. Add a bit of olive oil, test if the taste is ok and if needed add a bit of salt.

Potatoe’s risotto

Cut 250gr of starchy potatoes into little 3mm³ cubes. Moisten with fish stock and let the preparation a bit marinate. Fry a schallot until transparent with 20gr of salted butter, add the potatoe’s cubes and cook to small fire during 20minutes, adding the stock slowly. After 18minutes add 5cl of dry white wine, 60gr ofbelgian shrimps and finish the cooking with full fire.

Sole and “Ananas” tomato

Cut 4 thin tomato’s slices, and roll each slice in a sole’s fillet. Take juice and grains off the rest of “Ananas” tomato and cut it into a mirepoix (approximatively 5mm sides cubes). In a plate, put the rolled fillet and the tomatoes cubes, add 5-6 fennels flowers and cook it in the oven at 100°c during 15 minutes.

Finition

The goal of this dish is to be served during the summer, so the plates must only be middle hot, not too hot before the service. Put the “risotto” in the plate, then add 2 rolls by persons, add a line of mirepoix, some shrimps anf fennels flowers. Finish with Green Zebra juice, don’t hesitate to put enough juice in each plate.

 

Wine Pairing

The wine pairing of this dish has been easy to find, as I have tasted the bottle while I was thinking about the receipe. Because of the “wild freshness” of the wine I’ve thought to fennel’s flower, which match really well with the plate and with the wine. This Chenin from South Africa is really pleasant and aromatically opened. The 13.5% are well integrated with the juice, so the balance alcohol/acid is well done. The “rich frechnsee” find the counterpart with the potato and the sole while the small iodated final of the wine answer perfeclty to the belgian shrimps, even more when we taste a shrimp a bit oiled. It’s certainly not a “big wine” but it was really pleasant to drink, as it was really pleasant to eat that dish. Summer is nice sometimes 🙂