Marinated Sole, Mascarpone and Blini Recipe
Marinated Sole, Mascarpone and Blini
Flavors of France
Total time: 1hr to 2hr

Prep. time: 20-25 minutes
Waiting time: 1 hour
Cooking time: A few minutes

Difficulty: Easy
Chef's Note

Homemade buckwheat blini topped with mascarpone cream tinted pink with beet juice make a stunning base for sole delicately marinated in lemon and dill: an explosion of color and flavor.

This hors d'oeuvre is guaranteed to be a hit at your next party!

For 4 servings

- 1 sole fillet
- 150 g mascarpone
- 100 g beet, cooked
- 2 lemons
- 1 small bunch of dill
- 1 small jar of fish roe

- 150 g Greek yogurt
- 1 egg
- 3 Tbsp. water
- 1 packet baking powder
- salt & pepper
- sunflower or vegetable oil
  1. In a bowl, beat together the Greek yogurt, egg and warm water.
  2. Add the flour and baking powder with a pinch of salt. Let rest for 30 minutes at room temperature. 
  3. Cut the sole into very thin slices and place in a small bowl. Add the lemon juice and dill. Season lightly with salt and pepper, cover with plastic wrap and refrigerate for 1 hour.
  4. Meanwhile, combine the mascarpone in a blender with the diced beet, salt and pepper. 
  5. Heat a small amount of oil in a skillet and ladle out small circles of batter. Cook for 2-3 minutes on each side.


  1. Place the beet cream into a piping bag fitted with a star nozzle and pipe a small amount onto each blini.
  2. Top with 2 slices of marinated sole; garnish with some roe and fresh dill. 
Marinated Sole, Mascarpone and Blini 1
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With the kind assistance of Pavillon France

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