Sole Fillet with Basque Paprika

Method

Paprika Compote

Peel the onion and cut it into wedges. Peel the garlic and finely chop it. Sauté these on low heat in olive oil. Use a cast iron pot or heavy-bottomed saucepan. The onion should not brown but become fully cooked and tender.
Peel the peppers and cut them into four parts, removing seeds and the white pith inside. Cut the peppers into smaller pieces and mix them with the onion.
Simmer on medium heat, covered, for about 30 minutes until it reaches a compote-like consistency.
Add the tomatoes and cook for another 10 minutes, stirring occasionally. Season with salt and piment d'Espelette, then fold in fresh basil just before serving.

Vinaigrette

Finely chop shallots.
Mix the vinegar with salt and add the Dijon mustard.
Gradually whisk in the oil until the dressing thickens, then season with shallots and white pepper.

Leek Compote

Use the light part of the leek. Cut it in half lengthwise, then into approximately 2 cm chunks. Rinse in cold water.
Sauté in butter and olive oil, stirring, and add a little water. Cook over high heat, stirring constantly, adding water gradually during the cooking process, to prevent the leek from browning. This takes about 7–8 minutes, and the leek should be fully cooked and have a smooth, compote-like consistency.

Cook the fish

Cut the fish lengthwise through the fillets to remove bones. Reassemble the fillets and lightly salt them.
Dredge the sole fillets in flour seasoned with salt and pepper on both sides. Then fry them on medium heat in clarified butter or olive oil, or a combination of both, until golden brown.
Serve with warm leek compote, fried fish, and Basque paprika. Garnish with a light vinaigrette on top.