Sole with vegetables and crispy coconut

Sole with vegetables and crispy coconut


- Sole, 400 g (4 units.)

- Sautéed vegetables and greens

- Mediterranean sauce

- Coconut

- Salt

- White pepper


Gut and scale the sole, then wash and dry. Remove the fillets with a knife, season them, then roll and pierce with toothpicks. Add the butter and vermouth to the base of a baking dish, add the fillets, then bake at 150°C until fully cooked. Toast the coconut a little in a pan, remove the sole from the oven, dry it a little, then pass it through the coconut until coated. Heat the vegetables and sauce, then plate up aesthetically.


Method - Sautéed Vegetables


- Olive oil (70 ml)

- Courgette (1/2 unit.)

- Aubergine (1 unit.)

- Green pepper (1 unit.)

- Red pepper (1 unit.)

- Peeled broad beans (80 g)

- Salt

Evenly dice all the vegetables, then heat a pan and add oil, add the peppers, sauté until cooked but crunchy, season, then remove and set aside. Do the same with the aubergine, courgette and broad beans, all separately. Once cold or warm and reserve it together.

Method - Mediterranean Sauce


- Ripe tomatoes (3 units.)

- Garlic (1 bulb)

- Onion (1 unit.)

- Peeled and toasted hazelnuts (10 g)

- Ñora or choricero pepper (1 unit.)

- White vinegar (20 ml)

- Dry bread (1 slice)

- Salt

- Mayonnaise (150 ml)

Remove the ñora stem and soak for a few hours. Roast the tomatoes, onion and whole garlic bulb in the oven, on a tray lined with aluminium foil, and remove when well cooked, first the tomato, followed by the garlic, and finally the onion. Once cold, remove their skins and add to a blender. Using a spoon, remove the pulp of the ñora or choricero pepper, add to the blender together with the rest of the ingredients, except for the oil, blend until fine, then add the mayonnaise and mix.