Fillets Of Sole With Bottarga

Recipe second for 4 people based on Fillets Of Sole - cooking method oven.

Preparation:

Preparation: First grate the bottarga, then put the fumet and vinegar in a saucepan and reduce. Pour the cream into another saucepan and reduce it too. Add the egg yolks to the stock and beat vigorously with a fork, continuing to cook in a bain-marie. Melt the butter in a saucepan and then slowly pour it into the saucepan containing the other ingredients; add the cream at the end. Put the sauce in a baking dish, arrange the sole fillets on top, sprinkle with bottarga and put in the oven at 180 degrees. Bake for about 15 minutes, until the surface is golden. Remove from the oven and serve immediately.