Let's try a bold combination: the finesse of sole "à la romaine" meets the sparkling character of Eterna II, our non-alcoholic blend with notes of yerba mate and verbena. This surprising combination will transform a classic dish into a modern and refreshing taste experience. An invitation to redefine food and drink pairings with creativity!
Ingredients (6 people) :
> For the soles
- 3 gutted soles
- 6 eggs
- 300g of flour
- 1 bunch of flat-leaf parsley
- 200g of butter
- 1 sprig of thyme
- 1 lemon
- Salt
> For the mash
- 1 kg of potatoes
- 25cl of whole milk
- 150g of butter
- Salt and pepper
1 - Prepare the mash: Cook the washed potatoes for 20 minutes. When they are cooked, peel them, then mash the flesh. Heat the milk. Add 150g of butter to the mashed potatoes, then pour them into the hot milk. Mix well, season with salt and pepper. Keep warm.
2 - Crack and beat the eggs in a shallow dish. Put the flour in another dish. Rinse and dry the soles. Add salt and flour, then dip the soles in the beaten eggs and flour again.
3 - Rinse, dry, and chop the parsley. Set aside. Melt 50g of butter in a large frying pan. When it foams, add the soles and cook for 5 minutes over low heat. Turn the soles over and cook for another 5 to 7 minutes. Set the soles aside, add 150g of butter, the lemon juice, the chopped parsley, and the thyme. Cook for 2-3 minutes. Serve the soles with the piping hot mashed potatoes and the remaining melted butter.
4 - Enjoy with a flute of chilled Eterna II.
A recipe to be enjoyed without moderation!
