Sole with capers, Calvados cream and potatoes (VOX celebrity dinner Egon Wellenbrink)

Name: Sole with capers, Calvados cream and potatoes (VOX celebrity dinner Egon Wellenbrink)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 100 g Shallots; 1 Garlic clove; 5 TABLESPOONS Butter; 100 g flaked almonds; 4 TABLESPOONS Calvados; 200 g Fresh cream; 200 g Whipped cream; 1 glass (53 ml) Capers; 7-10 Tbsp Pepper; 2 Sole (about 500 g each); 1/2 bunch of parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
100 g Shallots
1 Garlic clove
5 TABLESPOONS Butter
100 g flaked almonds
4 TABLESPOONS Calvados
200 g Fresh cream
200 g Whipped cream
1 glass (53 ml) Capers
7-10 Tbsp Pepper
2 Sole (about 500 g each)
1/2 bunch of parsley

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. For the sauce, peel shallots and garlic. Cut the shallots into cubes. Press garlic through a garlic press.
2
Heat 1 tablespoon of butter. Sauté shallots, garlic and almonds while turning. Deglaze with Calvados. Stir in crème fraiche and cream. Add the capers. Season to taste with salt and pepper. Keep sauce warm.
3
Fish clean, wash. Heat 2 tablespoons of butter in 2 frying pans. Fry sole in portions on each side for about 4 minutes. Wash parsley, shake dry, pluck the leaves from the stalks and chop.
4
Take the fish out of the pan and fillet it. Arrange potatoes, fish fillets and sauce on plates. Sprinkle with parsley and garnish.