Make An Elegant Fish
Deliciously flavored of the sea, moist, tender, melt in your mouth.....These would be just a few words to describe Sole. The designation grenobloise, literally, "of Grenoble", a city in southeastern France, is served with a sauce of browned butter, capers, parsley, and pieces of lemon.
Sole Genobloise
Serves 4
Total time: 30 minutes
Ingredients
Dover Sole
2 Dover sole, or lemon sole
flour, for dusting
Butter for Grillade
9 oz of unsalted butter, softened
1 tbsp of Dijon mustard
2 tbsp of flat-leaf parsley
1 lemon, juice only
1 garlic clove
2 sprigs of lemon thyme
1/2 tbsp oz of ground sea salt
dash of black pepper
1/2 pinch of cayenne pepper
1 tbsp oz of ground almonds
Serve
4 lemons, juice only
1 1/2 tbsp of lilliput capers
1 1/2 tbsp of gherkins, cut into batons
1 1/2 tbsp of lemon, confit
1 1/2 tbsp of lemon segments
3 tbsp of parsley, julienne
1 1/2 oz of croutons
1 1/2 oz of cucumber, parisienne (balled)
Directions
In a small bowl, combine the softened butter with all the remaining ingredients for the butter for grillade. Mix well and set aside.
Take the fish and scale both sides (you can get the fishmonger to do this for you). Remove the head and trim the fins from each side. Pat the flesh dry and lightly flour both sides.
Heat a splash of vegetable oil in a frying pan and when hot, cook the sole white skin-side down. When the edges of the sole turn golden, turn over onto the brown side and start to add little pieces of the butter you made before. Continue to baste the sole with the hot beurre noisette (butter sauce). This will take approximately 4–5 minutes per side.
When cooked, add the lemon juice to your beurre noisette and fold in the ingredients for the garnish except for the croutons and cucumbers. When plated, spoon the garnish around the fish and add the croutons and cucumbers to finish.
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