fried Sole, pont-neuf potatoeS, Spring leekS and Sabayon made with Martin’s Pale ale

  • 4 people
  • Average
  • Martin's Pale Ale
recettes-7

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.