Sole Fillets Antonelli

Ingredients

• 480 gSole fish
• 50 gFlour
• 80 gButter
• 30 mlOlive oil
• 320 gRice
• 80 gShallot
• 100 mlWhite wine
• 1000 mlBroth
• 60 gParmesan
• 20 gTruffle
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare the truffle risotto

   • Finely dice the shallot.
   • Heat 15 ml olive oil and 20 g butter in a large pot over medium heat. Sweat the shallot until translucent without browning.
   • Add the rice and toast for 1–2 minutes while stirring.
   • Deglaze with 100 ml dry white wine and let it reduce.
   • Add hot fish (or vegetable) stock ladle by ladle, stirring frequently and waiting until the liquid is mostly absorbed each time. Cook about 18–20 minutes until rice is al dente and creamy.
   • Remove from heat and stir in the remaining 20 g butter and the Parmesan. Stir in the chopped preserved truffle (reserve a few thin slices for garnish). Season with salt and pepper.
2. 2

   Sear the sole fillets

   • Pat the sole fillets dry and season lightly with salt.
   • Place flour on a plate and lightly dredge the fillets, shaking off excess.
   • Heat 20 g butter and 1 tbsp (15 ml) olive oil in a large frying pan until the butter foams.
   • Sear the fillets 1–2 minutes per side over medium heat until lightly golden and just cooked through. Transfer to paper towel to drain.
   • Optionally finish with a little lemon juice.
3. 3

   Plating

   • Spoon warm risotto into shallow bowls.
   • Place 1–2 seared sole fillets in the center of each portion.
   • Top with a few truffle slices and serve immediately.