To celebrate New Year's Eve with lightness, discover the recipe for fillet of sole and its shrimp cream from Cyril Lignac in Tous en Cuisine.

Do you want to celebrate New Year's Eve with lightness? Try it sole fillet and shrimp cream recipe Cyril Lignac unveiled in All in the Kitchen .

The ingredients of the fillet of sole and its shrimp cream from Cyril Lignac

The list of ingredients of the Cyril Lignac sole fillet recipe is a bit long, but you can easily find them in stores. Here they are :

• 1 sole of 800 g in fillets (keep the bones aside)
• 12 shrimp shelled raw
• 2 shallots, peeled and chopped
• 10 cl of white wine
• 25 g of beurre
• 2 leeks, washed and thinly sliced ​​then cooked in butter fondue
• Salt and pepper from the mill

For the smoke:

• 1 carrot peeled and cut into rounds
• 1 onion peeled and cut into cubes
• 1 bouquet garni
• 15 g of beurre
• Olive oil
• This

For the shrimp cream:

• 8 peeled raw prawns
• 15 g of beurre
• 1 tbsp. cognac
• 200 g liquid or fresh cream

The preparation of the fillet of sole and its shrimp cream by Cyril Lignac

Ready to start preparing the fillet of sole and shrimp cream from Cyril Lignac ? Here are the preparation steps seen on the show All in the Kitchen :

• In a hot saucepan, prepare the stock by depositing the butter, add a dash of olive oil and sweat, without colouring, the carrots and onions. Add the bones of the sole, cook. Add the bouquet garni and a pinch of salt, then add water 1.5 times the height of the products in the pan. Leave to cook for 10 to 15 minutes.
• Preheat the oven to 220°C. Season the fillets with salt and pepper then cut them in 2. Roll them up on themselves then individually in cling film. Boil a pot of water and add the Suns . Turn off the heat, cover and cook for 5 minutes.
• In a buttered gratin dish, add the shallots. Place the 8 prawns, shelled and seasoned with fine salt and freshly ground pepper. Pour in the white wine and bake for 6 minutes.
• In a saucepan, prepare the shrimp cream by adding a knob of butter and lathering. Add the 12 shelled prawns, color them then pour the cognac and let caramelize. Pour in the cream, cook for a few minutes. Then add the prawns from the gratin dish with their cooking juices and the spent stock. To mix together.
• In the bottom of the gratin dish, place the leek fondue. Arrange the prawns on the leeks. Cut the cling film around the sole and place on top. Drizzle generously with cream. Put back in the oven at 220°C. Serve the gratin dish.

The fillet of sole and shrimp cream from Cyril Lignac will be a perfect dish to celebrate the New Year without feeling heavy. Enjoy your lunch !

Source journaldesfemmes.fr