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4
Medium
By Kit Chapman
Published 1995
To make the aïoli, combine the egg yolks, tomato purée, garlic, vinegar, lobster stock (if using), Dijon mustard and anchovies in a liquidizer or food processor. With the machine still running, slowly pour in the oil, and process until smooth. Season with salt and pepper, and add lemon juice to taste. Add the fresh coriander, and reserve in a small bowl.
To cook the sole, first heat the