Carpe Diem's Sole Meuniere from Paris

Name: Carpe Diem's Sole Meuniere from Paris
Yield: 3
Ingredients: 6 oz of sole fillets; 1/4 cup of sesame seeds; 2 tablespoons of olive oil; 2 tablespoons of pastry dough; For the mandoline puree; 1 lb of mandolines; 2 tablespoons of milk; 1 tablespoon of toasted almond oil; Salt; For the tomato concassé sauce; 1 lb of tomatoes; 8 oz of small shallots (echalota); 4 oz of garlic; 2 tablespoons of olive oil; Thyme

1
6 oz of sole fillets
2
1/4 cup of sesame seeds
3
2 tablespoons of olive oil
4
2 tablespoons of pastry dough
5
For the mandoline puree
6
1 lb of mandolines
7
2 tablespoons of milk
8
1 tablespoon of toasted almond oil
9
Salt
10
For the tomato concassé sauce
11
1 lb of tomatoes
12
8 oz of small shallots (echalota)
13
4 oz of garlic
14
2 tablespoons of olive oil
15
Thyme

Ingredients

1
6 oz of sole fillets
2
1/4 cup of sesame seeds
3
2 tablespoons of olive oil
4
2 tablespoons of pastry dough
5
For the mandoline puree
6
1 lb of mandolines
7
2 tablespoons of milk
8
1 tablespoon of toasted almond oil
9
Salt
10
For the tomato concassé sauce
11
1 lb of tomatoes
12
8 oz of small shallots (echalota)
13
4 oz of garlic
14
2 tablespoons of olive oil
15
Thyme

Directions

1
How to prepare the puree
2
Peel and boil the mandolines in salted water
3
Strain, add milk and toasted almond oil
4
Reserve warm still
5
How to prepare the tomato concassé sauce
6
Cook the small shallots, tomatoes, garlic, and thyme in olive oil
7
Add salt and pepper to taste
8
How to prepare the biscuits
9
Roll out the pastry dough into thin sheets, add sesame seeds, and bake in the oven to form the biscuits
10
How to prepare the fish
11
Dredge the sole fillets in sesame seeds
12
Cook the sole fillets in hot olive oil for 2 minutes per side
13
Assemble the dish by placing the puree in the center, surrounded by some sauce, then arrange three fillets on each plate, disposed in a star shape with a biscuit in the center and a sprig of parsley to decorate.