Sole Fillet and Dublin Bay Prawns, Purple Potato “Trinxat,” Lemon Butter and Vanilla Air

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Sole Fillet And Dublin Bay Prawns, Purple Potato
Roberto Holz
Hotel Arts Barcelona

Holz’s ethereal confection interprets the Mediterranean Sea’s common denizen: sole. He says his Italo-German heritage keeps him connected to the food. “In both countries we have great respect for product, season and region.”
Serves 4
Ingredients
Seafood
  • 2 Sole (2 fillets per portion)
  • 8 Dublin Bay prawns (2 prawns per person)

Lemon and Dried-Fruit Beurre Blanc
  • 300 milliliters fish stock
  • 200 milliliters white wine
  • 2 shallots, finely chopped
  • 1 bay leaf
  • 5 white peppercorns
  • Juice of 1 lemon
  • 10 grams pine nuts
  • 10 grams almonds
  • 10 grams hazelnuts unroasted, chopped
  • 100 grams butter
  • 25 milliliters heavy cream

Vanilla Air
  • 4 vanilla beans
  • 800 milliliters of water
  • 10 grams Lecite

Warm Lemon Gelée
  • 100 milliliters lemon juice
  • 50 milliliters simple syrup
  • 100 milliliters sparkling water
  • 1.4 grams agar agar
  • 1 gelatin sheet
Cooking Instructions

Sauté the fish loins in salted butter, giving each fillet a golden brown color. Remove prawns from shell, and sauté lightly. Reserve fillets and prawns.

To prepare sauce, bring fish stock, wine, shallots, bay leaf, peppercorns and lemon juice to a boil, and reduce to 150 milliliters of liquid and strain. Add the nuts to the beurre blanc base; blend it with a hand blender until very smooth. Add cold butter and heavy cream, and blend again. Do not heat up again, as the beurre blanc will lose its emulsion. Keep in warm area until serving.

To prepare vanilla air, bring 800 milliliters of water to boil and infuse with vanilla beans for 6 hours. Add 10 grams of Lecite per liter to the vanilla water.

To prepare lemon gelée, bring sparkling water to a boil, and add the agar agar and the gelatin sheet. Mix in lemon juice and syrup, and pour it into a rectangular pastry baking pan lined with plastic wrap. Refrigerate. Once solidified, cut the gelatin into cubes.

Boil potato (with skin still on) in salt water. Peel and mash with a fork. Add olive oil and salt. On a plate, stack potato “Trinxat” and two fillets, drizzle with beurre blanc and top with small serving of vanilla air. Place two prawns and two warm lemon gelée cubes on plate.