Sole Rolls with Bayonne Ham with Cider Jus and Sesame Beignets
Firmin & Philippe Arrambide, Flavors of Basque Country. Total time: 30 to 60 minutes. Preparation time: 30 minutes. Cooking time: 30 minutes. Difficulty: Average. For 4 servings.
⏱️ Prep: 30 min🍳 Cook: 30 min
Ingredients
| 2 | soles (4 fillets) |
| 4 | slices of Bayonne ham |
| 500 ml | sweet Basque cider |
| 160 g | butter |
| 4 | apples |
| 250 ml | water (choux pastry) |
| 75 g | butter (choux pastry) |
| 150 g | flour (choux pastry) |
| — | salt and sugar (choux pastry) |
| 4 | eggs (choux pastry) |
| 50 g | Gruyere (choux pastry) |
| 50 g | sesame seed (choux pastry) |
Instructions
Method:
- Fillet the soles and roll the fillets up with the ham slices. Fasten with a toothpick and set aside.
Cider compote:
- Melt a little butter; add the chopped apples and 250 ml (1 cup) cider.
- Cook for 30 minutes, covered, over low heat.
Cider jus:
- Reduce 120 ml (1/2 cup) cider until almost evaporated.
- Add another 120 ml (1/2 cup) cider.
- Whisk in the cold butter, in pieces, and season.
Choux pastry:
- Bring the water, sugar, salt and butter to a boil in a saucepan; off the heat, add the flour. Return to the heat and mix well with a wooden spoon to dry it.
- Off the heat, beat the eggs in one at a time.
- Combine the choux pastry with the Gruyere and sesame seeds. Roll into pingpong sized balls and roll in flour.
- Deep fry the balls in 170° C (340° F) oil.
Finishing:
- Cook the sole rolls in butter in a skillet.
- On each plate, place a little cider jus, a sole roll, a spoonful of the apple compote and the sesame beignets.