recette sole -

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Ingrédients pour 2 personnes – 2 people
2 filets de sole, two Pacific sole filets
2 moules, two mussels
2 clams, two clams
2 grosses crevettes ou Gambas,
2 pommes de terre Fingerling, 2 fingerling potatoes
échalotes émincées, shallots
champignons de Paris, mushrooms
crème, cream
2 verres de vin blanc sec, 2 glasses of white wine
jus de citron, lemon juice
100g de beurre, butter
½ bol de tomates concassées, crushed tomatoes
persil.
Recette de John Blakeley – Bistro Pastis à Vancouver –
Document réalisé par le Consulat Général de France à Vancouver
Mettre dans la poêle 2 noisettes de beurre. Faire sauter les champignons et les échalotes, ajouter les filets de
sole, puis les moules et les clams et le vin blanc et la crème. En dernier, ajouter les crevettes. Laisser réduire,
ajouter les pommes de terre cuites au four, puis les tomates concassee et le persil. Incorporer une noisette
de beurre pour lier la sauce.
We are going to start by putting some butter, some mushrooms, and some shallots in a pan. While these
three ingredients cook, we are going to take two fingerling potatoes, which come from the Okanagan
Valley. We’ve already cooked and blanched these potatoes, so now we are going to put them in the oven.
Now that they have some nice colour, we are going to add two mussels, and some clams, and a little white
wine… We’ll add two Pacific sole filets, which are a local product…We’re not going to leave them on the
heat for too long… just two minutes.
Now, you can’t forget to season it with a little salt and pepper. Now we’ll add some shrimp. First, we'll add
some wine and cream. We’ll mix all of that together.
Then we’ll add some lemon juice and a little butter, to hold the sauce together, and some crushed
tomatoes. Those are for colour, more than anything… for presentation.
Next, I’ll bring back the cooked potatoes.
The plate is ready!
Bon appétit and happy holidays!
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Recette de John Blakeley – Bistro Pastis à Vancouver –
Document réalisé par le Consulat Général de France à Vancouver