Enjoy a delightful late summer with baby sole salad, roasted red mullet fillet and sweet calzone

STARTER

Salad with sole, endives, grilled Portobello mushrooms and roast potatoes and beets

Wine tip: White Vouvray from the Loire

MAIN COURSE

Red mullet fillet roasted in jamón serrano with ratatouille and fennel salad

Wine tip: Valpolicella Classico from Veneto

DESSERT

Sweet calzone with dark chocolate, tropical fruit and honey

Wine tip: Sweet red Maury from Roussillon

Salad with sole

Heat the Big Green Egg to a temperature of 180°C without the grid. In the meantime, wash and dry the beets and potatoes. Sprinkle salt & pepper on the beets and pack them in silver paper with a sprig of thyme and rosemary. Do the same with the potatoes and gently place the packages between the glowing coals using the Grill Tong and close the lid of the EGG®.

In the meantime, cut off the heads and tails of the sole, cut off the bottoms of the endives and peel off the leaves, and cut the Portobello mushrooms into slices of around 4 millimetres thick. Bring the crème fraîche to taste with salt & pepper, put it into a piping bag and cut the chives into thin ringlets. Cover and set aside the separate ingredients prepared in advance in the fridge.

Take the potatoes out of the Big Green Egg after 30 minutes and check if the beets are done after around 90 minutes. Use a wooden cocktail stick to do so and if it goes in easily, the beets are done. Peel the potatoes and press gently with a fork to produce nice large chunks. Peel the beets and cut them into sections. Set aside in the fridge until needed for preparation.

Red mullet

Fillet the red mullet, carefully removing any bones using tweezers and lay them on top of one another with the skin facing upwards. Place four pieces of kitchen foil on the kitchen counter, place two overlapping slices of jamón serrano on each piece and place a red mullet fillet on top. Using the foil for support, roll the packages up and set them aside in the fridge.

For the ratatouille, clean the peppers and peel the aubergine and onion. Along with the courgette and tomatoes, cut these vegetables into blocks. Peel the garlic, strip the thyme and rosemary leaves off the stem and chop finely.

Heat a dash of olive oil in pan and fry the onion and garlic. Add the peppers, courgette, aubergine and finely chopped herbs at short intervals, before adding the tomatoes at the end. Simmer gently until the veggies are cooked and season with salt & pepper. Allow to cool and set aside in the fridge. Cut the fennel into wafer-thin slices and submerge them in cold water. Pluck the chervil and tarragon.

Sweet calzone

For the pizza dough, mix the flour, yeast and salt (set aside some flour for later use). Then add the olive oil and lukewarm water and knead until you produce a smooth, elastic dough. Place the dough in a glass bowl, cover with kitchen foil and set aside to rise in a warm place for 40 minutes.

In the meantime, for the filling, bring a large pot of water to the boil. Place a basin in the pot, turn down the heat and melt the chocolate and butter using the water bath (au bain marie). Stir the mixture regularly until smooth while making sure the temperature stays below 40°C. Remove the basin from the heat source and mix in the flour. Beat the egg yolk, egg and sugar in a blender until light and stiff and mix in the chocolate sauce. Finely chop the prune and apricot, mix into the filling and set aside in the fridge until needed.

Coarsely chop the nuts and mix in enough honey to coat them.

Divide the pizza dough into four even pieces and roll them into circles of more than 16 cm in diameter. Place the dough circles in the Calzone Press and spread a quarter of the chocolate filling onto one side of the form. Beat the egg yolks with the flour you set aside earlier and smear the mixture onto the edges. Close the form and press tightly. Repeat these steps with the remaining dough circles and filling. Divide the nuts across the calzones.

Salad with sole

Heat the Big Green Egg, with the Cast Iron Grid already in it, to a temperature of 170°C. In the meantime, prepare the coarsely mashed potatoes with a dash of olive oil, salt & pepper and chive ringlets and the beet sections with olive oil and salt & pepper. Smear olive oil onto the soles and sliced Portobello mushrooms and season with salt & pepper.

Place the soles and sliced Portobello mushrooms on the grid, close the lid and turn after two minutes. Close the lid for another two minutes, then remove from the grid.

Fillet the soles on both sides to expose the backbone and create a ‘Mohawk’ on one side.

Dish up the potatoes, beets, Portobello mushrooms and endive slices into equal portions and garnish with crème fraîche and herring roe. Place the soles in the centre of the salad with the ‘Mohawk’ on top. Place the Half Moon Cast Iron Plancha Griddle on the grid with the smooth side facing upwards in the EGG and let in a bit more air to bring the temperature up to 180°C to prepare the red mullet. Enjoy the starter while you wait!

Red mullet fillet

Lay the packages of red mullet wrapped in jamón serrano on theCast Iron Griddle Half Moon and fry on both sides until golden brown and crispy. Use the remaining space of the Cast Iron Griddle Half Moon to warm up the ratatouille. Drain the fennel and prepare it with the chervil, tarragon, olive oil and salt & pepper. Dish up the ratatouille onto serving plates and top off with red mullet and fennel salad. In the meantime, prepare* your EGG for making the dessert or take a seat and enjoy your main course.

ZOETE PIZZA CALZONE

(*)Prepare your Big Green Egg for making the dessert: Remove the Half Moon Cast Iron Plancha Griddle and the grid and position the convEGGtor. Return the grid, position the Baking Stone on top and heat the EGG to a temperature of 190°C. Sprinkle pasta flour onto the Baking Stone (do not let it burn; if it does, the stone is too hot), place the calzones on the stone and bake for 15 minutes until light brown. The filling turns into liquid, making the dessert an especially delicious surprise!