New| Classic Dover Sole | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Slice the potatoes into small batons, 6cmx3mm. Oil silicone pastry paper and built the waffle as shown in the photograph. Top it with another sheet of silicone paper, cover and press with a cooking tray on top. Bake in 190 C oven until golden. Boil the langoustine for 15 sec an cool. Remove the shell. Fillet 1 sole, cut the fillet into goujonettes, small diamonds. Dust with flour, dip into seasoned egg white and breadcrumbs. Cook the asparagus for 3 min, cool and cut in half. Pre-cook the sole. Season the fish, steam it at 90 C for 3 min and let rest for 1 min. Stand the fillets together. Cook Noilly Prat, coriander seeds and a spoon of butter in a pan until caramelises. Add the mussel stock, bring to boil and whisk to incorporate the rest of the butter. Blend with a hand blender, season and finish with chives. Warm up the aspararus, steam the sole for 4 min. Roast the langoustine tails and the sole goujonetters in oil for 2 min. Steam the sole fillets for 4 min. Arrange and decorate. |
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