recipes

Merlot-Soaked Sole With Pomegranate Jus Recipe

Merlot-soaked sole steak with pomegranate jus—Chef Vaishnav Kasture’s elegant dish blends sweet, savoury, and fine-dining finesse beautifully.

Contributed By

OT Staff

July 31, 2025

Merlot Soaked Sole Steak Recipe

Merlot Soaked Sole Steak Recipe

Ever wondered what unfolds when wine, fish, and fruit share the same plate? The Merlot-Soaked Sole with Pomegranate Jus is a dish where elegance meets bold flavour. The delicate sole fillets are gently bathed in rich Merlot and finished with a pomegranate reduction, drawing out the sweet, tart, and vibrant notes in every bite. It is like a culinary rom-com where fruit meets filet and wine, making it the ideal recipe for your next dinner spread.  

The Merlot-soaked sole is where culinary finesse meets bold creativity, making the dish visually stunning and flavour-packed. Crafted by Sous Chef Vaishnav Kasture of Sheraton New Delhi, it is a gourmet experience. Paired with creamy potato mash and crisp asparagus, the dish is a symphony of textures with a sweet-savoury depth. 

Merlot Soaked Sole Steak Recipe by Chef Vaishnav Kasture 

Quick Info
Prep Time 180 min
Cook Time 20 min
Total Time 200 min
Servings 1
Difficulty easy
Ingredients
  • 1 fish steak (River Sole) - 100 g
  • Merlot wine - 500 ml
  • Pomegranate Juice - 500 ml
  • Fresh strawberry - 100 g
  • Rosemary - 2 g
  • Lemon juice - 5 ml
  • Thyme - 1.99 g
  • Salt to taste - 0 g
  • Black pepper( to taste) - 0 g
  • Butter - 100 ml
  • Rose petals - 50 g
  • Rice flour - 10 g
  • Garlic - 2 g
  • Leek - 2 g
  • Celery - 1 g
  • Onion - 4 g
  • Potato - 100 g
  • Cream - 50 ml
  • Asparagus - 15 g
  • Sliced lemon for garnish - 1 piece
  • Feta cheese - 1 g
  • Dill leaves for garnish - 0 g
Instructions
Step-1 : Pre- Preparation
  • Make a thin marinade of Wine, Pomegranate juice, Lemon Juice, Thyme, Rosemary, Rose petals, Black pepper and Salt.
  • Soak the fish fillet in this for 2-3 hours.
  • After the fish has attained red colour, take it out and make small scales of strawberry slices on top of fish steak to replicate fish scales.
  • Grill the fish on a hot plate.
Step-2 : Procedure For Sauce
  • Use the same liqueur which was used to soak the fish as a base for sauce.
  • Add butter and garlic, and saute.
  • Add your mirepoix and let it cook.
  • Add your red liqueur in the pan and reduce till thick.
  • Set the sauce with salt and black pepper.
  • Strain the sauce and finally glaze it with butter to give it a shine.
Step-3 : Procedure (Mash potato)
  • Boil the potato and sieve them.
  • Add butter in a pan and add your sieved potatoes
  • Finish with cream and more butter
Step-4 : Procedure (Sides/ Garnish)
  • Blanch and sauté asparagus spears in salt and pepper.
  • Sear a lemon slice.
  • Make a slurry of rice flour and water and make rice crisps in a non stick pan.
Step-5 : Assembly
  • Put the steak on a plate and align it with potato mash on side.
  • Put the asparagus spears on the mash.
  • Add garnish of feta and dill with rose petals.
  • Finally, pour hot sauce on the steak just before picking up.
Recipe
Prep Time 180 min
Cook Time 20 min
Total Time 200 min
Servings 1
Difficulty easy
Ingredients
  • 1 fish steak (River Sole) - 100 g
  • Merlot wine - 500 ml
  • Pomegranate Juice - 500 ml
  • Fresh strawberry - 100 g
  • Rosemary - 2 g
  • Lemon juice - 5 ml
  • Thyme - 1.99 g
  • Salt to taste - 0 g
  • Black pepper( to taste) - 0 g
  • Butter - 100 ml
  • Rose petals - 50 g
  • Rice flour - 10 g
  • Garlic - 2 g
  • Leek - 2 g
  • Celery - 1 g
  • Onion - 4 g
  • Potato - 100 g
  • Cream - 50 ml
  • Asparagus - 15 g
  • Sliced lemon for garnish - 1 piece
  • Feta cheese - 1 g
  • Dill leaves for garnish - 0 g
Instructions
Step-1 : Pre- Preparation
  • Make a thin marinade of Wine, Pomegranate juice, Lemon Juice, Thyme, Rosemary, Rose petals, Black pepper and Salt.
  • Soak the fish fillet in this for 2-3 hours.
  • After the fish has attained red colour, take it out and make small scales of strawberry slices on top of fish steak to replicate fish scales.
  • Grill the fish on a hot plate.
Step-2 : Procedure For Sauce
  • Use the same liqueur which was used to soak the fish as a base for sauce.
  • Add butter and garlic, and saute.
  • Add your mirepoix and let it cook.
  • Add your red liqueur in the pan and reduce till thick.
  • Set the sauce with salt and black pepper.
  • Strain the sauce and finally glaze it with butter to give it a shine.
Step-3 : Procedure (Mash potato)
  • Boil the potato and sieve them.
  • Add butter in a pan and add your sieved potatoes
  • Finish with cream and more butter
Step-4 : Procedure (Sides/ Garnish)
  • Blanch and sauté asparagus spears in salt and pepper.
  • Sear a lemon slice.
  • Make a slurry of rice flour and water and make rice crisps in a non stick pan.
Step-5 : Assembly
  • Put the steak on a plate and align it with potato mash on side.
  • Put the asparagus spears on the mash.
  • Add garnish of feta and dill with rose petals.
  • Finally, pour hot sauce on the steak just before picking up.
Note:
  • Double the ingredients when cooking for more people to ensure everyone gets a fluffy stack.
  • Swap out eggs for mashed bananas, yogurt, or flaxseed mix if you're vegetarian or allergic to eggs.
  • Use buttermilk instead of regular milk for extra soft and airy pancakes.
  • Let the batter rest for 5-10 minutes before cooking to get fluffier pancakes.
  • Cook on medium-low heat to avoid burning while ensuring even cooking.
  • Add vanilla extract or cinnamon for an extra touch of flavor.
  • Top with fresh fruits, nuts, or honey for a delicious and healthy twist.
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