Riviera bergamote sole - Catering - Elle & Vire Professionnel

Ingredients

• 3 3 whole soles (each weighing 600-800 g)
• Flowers
• 170 g watercress
• 30 g flat leafed parsley
• 15 g dill
• 400 g sole bones
• 50 g diced carrots
• 50 g diced onions
• 50 g button mushrooms
• 15 g oil
• 400 g white wine
• 600 g water
• 300 g cream cheese
• 1/2 bergamot lemon
• 40 g chlorophyll herb
• 20 g sole fumet reduction
• salt
• ground black pepper
• 15 g bergamot lemon juice + zest
• 10 g cider vinegar
• 60 g sole fumet reduction
• 30 g olive oil
• purslane
• oyster leaves
• Sorrel sprouts
• Rocket leaves
• Chilli leaves
• fleur de sel