Savarin Bicolor Of Sole And Vegetables

Preparation:

Preparation: Skin and fillet the sole. Cut the courgette and carrot into tiny even cubes and blanch them for 30 in boiling salted water. Drain them, cool them immediately in iced water and spread them out on a double sheet of kitchen paper. Blend the sole fillets with the mixer, add the juice of 1/2 lemon, the milk cream, the thyme, salt and pepper and mix carefully. Finally mix delicately the whipped egg whites and the diced vegetables. Divide the mixture into 2 parts and add the squid ink to one half. Butter 4 single-portion savarin molds and fill 2 of them with the white mixture and 2 with the black one. Arrange the molds on a baking tray, pour an inch of tepid water on the bottom of the latter and bake at 180 degrees for 20 minutes. Unmold the savarins and divide each one into 4 wedges which will be arranged on the plate to form a ring, alternating the white and black wedges. Arrange the fish soup all around and serve hot.