fried Sole, pont-neuf potatoeS, Spring leekS and Sabayon made with Martin’s Pale ale
- 4 people
- Average
- Martin's Pale Ale
Ingredients
- 4 cleaned 3/1 soles with the black skin peeled-off
- 200 g clarified butter
- 200 g fresh butter
- 1 bunch of parsley
- 4 sticks of spring leeks
- 8 large potatoes
- 4 egg yolks
- 10 cl Martin’s Pale Ale
- Flour
- 1 lemon
Preparation
- Season the soles and dip in flour.
- Fry in clarified butter.
- Add fresh butter, some lemon juice and chopped parsley.
- Slice the leeks, boil until cooked and fry in butter.
- Slice the potatoes into the desired shape, poach them at 160°C and then fry them at 180°C.
- Beat the egg yolks and Martin’s Pale Ale into a sabayon.
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