Sole Arlésienne

Ingredients

• 800 gSole fish
• 40 gOnion
• 1.2 gParsley
• 180 mlWhite wine
• 180 mlWater
• 60 mlLemon juice
• 800 gTomato
• 70 gButter
• 300 gEggplant
• 50 gFlour
• 40 mlOlive oil
• 4 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Grease a baking dish lightly with about 10 g butter.
   • Peel and finely chop the onion. Finely chop the parsley. Blanch, peel, seed and roughly chop the tomatoes (about 800 g total). Slice the eggplant about 1 cm thick and salt lightly.
   • Place flour in a shallow plate for dredging the eggplant slices.
2. 2

   Cook the sole

   • Sprinkle the bottom of the buttered dish with the chopped onion and parsley.
   • Lay the sole (about 800 g total, e.g. 4 pieces of ~200 g) side by side in the dish.
   • Add white wine (180 ml), water (180 ml) and lemon juice (60 ml). Add the chopped tomatoes. Season with salt and pepper.
   • Cover the dish and bake at 180 °C for 12–15 minutes until the sole is just cooked.
   • After cooking, whisk about 60 g of butter into the cooking liquid to emulsify and pour the sauce over the fish.
3. 3

   Fry eggplant and serve

   • Dust the eggplant slices in flour and shake off excess.
   • Heat olive oil (about 40 ml) in a pan and fry the eggplant slices in batches until golden (2–3 minutes per side). Drain on paper towel.
   • Arrange the cooked sole on a serving platter, spoon the emulsified sauce over it and place the fried eggplant slices at both ends of the platter.