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Sole Rolls with Bayonne Ham with Cider Jus and Sesame Beignets Recipe
Sole Rolls with Bayonne Ham with Cider Jus and Sesame Beignets
Firmin Arrambide (1946-2016), Les Pyrénées, France
Firmin Arrambide (1946-2016), Les Pyrénées, France
Flavors of Basque Country
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 30 minutes

Difficulty: Average
For 4 servings

- 2 soles (4 fillets)
- 4 slices of Bayonne ham
- 500 ml (2 cups) sweet Basque cider
- 160 g (6 oz.) butter
- 4 apples

Choux pastry
- 250 ml (1 cup) water
- 75 g (5 Tbsp.) butter
- 150 g (5 oz.) flour
- salt and sugar
- 4 eggs
- 50 g (2 oz.) Gruyere
- 50 g (2 oz.) sesame seed
  1. Fillet the soles and roll the fillets up with the ham slices. Fasten with a toothpick and set aside.

Cider compote

  1. Melt a little butter; add the chopped apples and 250 ml (1 cup) cider.
  2. Cook for 30 minutes, covered, over low heat.

Cider jus

  1. Reduce 120 ml (1/2 cup) cider until almost evaporated.
  2. Add another 120 ml (1/2 cup) cider.
  3. Whisk in the cold butter, in pieces, and season.

Choux pastry

  1. Bring the water, sugar, salt and butter to a boil in a saucepan; off the heat, add the flour. Return to the heat and mix well with a wooden spoon to dry it.
  2. Off the heat, beat the eggs in one at a time.
  3. Combine the choux pastry with the Gruyere and sesame seeds. Roll into pingpong sized balls and roll in flour.
  4. Deep fry the balls in 170° C (340° F) oil.


  1. Cook the sole rolls in butter in a skillet.
  2. On each plate, place a little cider jus, a sole roll, a spoonful of the apple compote and the sesame beignets.
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