Merlot-Soaked Sole With Pomegranate Jus Recipe

Name: Merlot-Soaked Sole With Pomegranate Jus Recipe
Prep time: 180
Cook time: 20
Total time: 200
Ingredients: 100 g 1 fish steak (River Sole); 500 ml Merlot wine; 500 ml Pomegranate Juice; 100 g Fresh strawberry; 2 g Rosemary; 5 ml Lemon juice; 1.99 g Thyme; 0 g Salt to taste; 0 g Black pepper( to taste); 100 ml Butter; 50 g Rose petals; 10 g Rice flour; 2 g Garlic; 2 g Leek; 1 g Celery; 4 g Onion; 100 g Potato; 50 ml Cream; 15 g Asparagus; 1 piece Sliced lemon for garnish; 1 g Feta cheese; 0 g Dill leaves for garnish

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

31 July 2025 01:55 PM

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
Black pepper( to taste)
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

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