Rice and Lemon Sole Timbale with Prosecco Gravy

1. 1

   Pour 3 litres water into a large saucepan. Add the carrot, celery, onion, parsley and reserved sole bones, season with salt and simmer over medium heat for 30 minutes, until reduced by one third. Strain through a fine sieve, discard the bones and vegetables, and keep the stock warm over low heat.

   30 min

2. 2

   Preheat the oven to 220°C conventional (200°C fan).

   220°C

3. 3

   Lightly grease a non-stick 25 cm fluted ring mould or cake tin with olive oil.

4. 4

   Melt a knob of the measured butter in a heavy saucepan. Soften the shallot over medium heat, add the rice and stir for 2 - 3 minutes until translucent. Add the 200 ml Prosecco and cook until absorbed.

5. 5

   Add hot stock one ladle at a time, stirring and allowing each addition to absorb, for about 15 minutes, until the rice is tender with a slight bite. Off the heat, mix in Parmesan, white pepper and another knob of butter.

   15 min

6. 6

   Melt the remaining butter in a small saucepan and whisk in the flour. Gradually stir in the nutmeg, cream, remaining 500 ml Prosecco and enough hot stock for a smooth pale gravy. Simmer gently for 5 minutes, then set aside.

   5 min

7. 7

   Line the bottom and sides of the prepared mould with the sole fillets, leaving them slightly overhanging, and season.

8. 8

   Pack the risotto firmly into the fish-lined mould and pour over half the Prosecco gravy. Reserve the rest.

9. 9

   Bake for 15 - 20 minutes, until lightly golden and set. Remove from the oven and rest for 30 minutes.

   220°C

10. 10

    Reheat the reserved gravy. Turn the timbale onto a large serving dish, scatter over the orange and lemon zest strips, and serve with the remaining gravy.

1 serving ≈ 550 g

Nutrition values are estimates. - means data is unavailable.