Sole quenelles with crispy artichokes is a dish that combines the flavors of seafood and vegetables in a unique and delightful way. The dish is popular in France and is often served in fine dining restaurants. However, with the right ingredients and recipe, you can easily prepare it at home and impress your guests with your culinary skills.

To make this dish, you will need the following ingredients:

– 2 large artichokes
– 1 lemon
– 2 tablespoons olive oil
– Salt and pepper
– 1 pound skinless sole fillet
– 1 cup heavy cream
– 2 egg yolks
– 1/4 teaspoon grated nutmeg
– Salt and pepper
– 1 tablespoon butter
– 2 tablespoons flour
– 1/2 cup breadcrumbs
– Oil for frying

Instructions:

1. Start by preparing the artichokes. Cut off the top of each artichoke and trim the stem. Peel off the tough outer leaves until you reach the softer, lighter leaves. Cut the artichokes in half, remove the choke using a small spoon or knife, and cut them into thin slices. Place the slices in a bowl of cold water with lemon juice to prevent browning.

2. Heat the olive oil in a large skillet over medium-high heat. Drain the artichoke slices and cook them in the skillet until crispy and golden brown, about 5 minutes. Season with salt and pepper, and transfer to a plate lined with paper towels to drain any excess oil.

3. In a food processor, puree the sole fillet until it forms a smooth paste. In a separate bowl, whisk together the heavy cream, egg yolks, nutmeg, salt, and pepper. Add the sole puree to the cream mixture and mix well.

4. In a saucepan, melt the butter over medium heat. Stir in the flour until it forms a smooth paste. Gradually add the sole and cream mixture, whisking constantly, and cook until the mixture thickens and forms a ball.

5. Remove the mixture from the heat and let it cool. Once cooled, form the mixture into quenelle shapes using two spoons. Roll the quenelles in breadcrumbs and place them on a baking sheet lined with parchment paper.

6. Preheat your oven to 350°F. Heat some oil in a deep fryer or a heavy-bottomed pot to 375°F. Fry the quenelles until golden brown and crispy, about 3 minutes. Transfer them to a baking sheet and place them in the oven for 10-15 minutes to cook through.

7. Serve the quenelles topped with the crispy artichokes and a squeeze of lemon juice. You can also garnish with fresh herbs, such as parsley or chives.

Sole quenelles with crispy artichokes is a dish that is full of flavor and texture. The creamy and savory quenelles are perfectly complemented by the crispy and slightly tangy artichokes. It is a dish that is sure to impress your guests and leave them wanting more. Bon appétit!

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