FILET OF SOLE SALSA VERDE

Salsa Verde

- 1/2 cup (125 ml) olive oil
- 1 lemon, juice and zest
- 2 garlic cloves, chopped
- 2 shallots, chopped
- 1/3 cup (80 ml) chopped fresh parsley
- 3 Tbsp. (45 ml) chopped fresh basil
- 3 Tbsp. (45 ml) small capers
- Salt and pepper to taste
- 3 cups (750 ml) fish stock
- 4 fillets of sole (90 g) each

Score the fat side of the cutlets without cutting the meat.

Brown the fat side of the duck on medium-high heat. Remove the rendered fat regularly and save. Reduce heat to low, add sugar and let caramelize. Add orange juice, chilli pepper and zest and braise a few minutes. Remove the duck and keet it hot.

Reduce the sauce over high heat. Adjust seasoning.

Pour on breasts and garnish with orange supremes.

Marinating: 1 hour

Gives 4 portions.