First course

Cold Eggplant and Dover Sole Fillet Soup

Name: Cold Eggplant and Dover Sole Fillet Soup
Total time: 44 min
Ingredients: 45 ml Sesame oil; 2 sprig Thyme; 259 g Dover sole fillet; 6 g Sea salt; 1 piece Red bell pepper; 2 piece Eggplant; 3 piece Zucchini; 6 g Turmeric; 135 ml Vegetable stock

by Andrii M.

Cooking time44 min

Calories963 kcal / portion

Creation dateJul 29, 2026

Rating

Dover sole fillet259 g181 kcal
Eggplant2 piece225 kcal
Red bell pepper1 piece31 kcal
Sea salt6 g0 kcal
Sesame oil45 ml398 kcal
Thyme2 sprig2 kcal
Turmeric6 g19 kcal
Vegetable stock135 ml5 kcal
Zucchini3 piece102 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A cold bowl built around eggplant and dover sole fillet, simmered with zucchini and red bell pepper in a fragrant vegetable stock. 1. Warm sesame oil in a large pot and sweat zucchini and red bell pepper with eggplant until softened. 2. Add the dover sole fillet and cook until lightly browned. 3. Pour in the vegetable stock, season with sea salt and turmeric, and simmer for 44 minutes. Finish with thyme and serve piping hot.

Allergens

SesameFish