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Yield: 4 people Ingredients: Dover Sole, Whole 1 lb Fish Brown
Butter Sauce: Madiera
Sauce: Kosher
Salt Equipment: |
Yield: 4 people Quantity:
1/2
Bunch To
Taste |
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Procedure:
-
Brown Butter Sauce:
- Combine the heavy cream and butter in a 1 quart sauce pan, bring
to a boil and reduce to simmer. Note: When bringing to boil stir occasionally
and watch carefully so as the cream does not boil over. Once reduced
to a simmer stir occasionally, allow to cook until the cream and butter
breaks.
- Once the cream and butter breaks you must stir constantly to toast the milk solids until golden brown, this will happen quickly, be careful not to burn the milk solids.
- Once milk solids are golden brown remove from pan and allow cooling in a different container.
- Once cooled, but still liquid, puree in blender to break up milk solids. You can make the brown butter one week in advance and just reheat in a water bath when needed.
- Peel and small dice the shallots, reserve.
- Peel and small mince the garlic, reserve.
- In a small 1 quart sauce pot add clarified butter and shallots, lightly caramelize shallots.
- Add garlic and sweat until fragrant.
- Deglaze with 2 ounces of Madiera wine and reduce by half.
- Add Demi-glace and sachet, reduce to sauce consistency.
- Season with kosher salt and ground white pepper and strain through fine chinois.
- At this point sauce can be held in a hot water bath or refrigerated
for up to one week.
Garnish:
- Creamer Potatoes: Place potatoes in a small pot and cover with cold
water. Add 1 teaspoons of salt and bring to a boil, once boiling turn
down to a simmer and let cook until potatoes are fork tender. Remove
from water and let cool on a sheet pan. Once cool refrigerate until
needed. This procedure can be done one day in advance.
- Set up an ice bath with plenty of ice and cold water to refresh the
tomatoes and haricots verts once blanched.
- In another 2 quart pot fill with water and bring to a boil.
- Roma Tomatoes, Haricots Verts: While that is coming to a boil, with
small paring knife, remove the stems from the roma tomatoes and score
an X on the opposite end of tomato to prepare them for blanching to
remove the skin and seeds. Also, remove the ends of the haricots vert,
and reserve for blanching.
- Once the water is at a rolling boil, blanch the roma tomatoes for
about 15 seconds to just blister the skin and refresh in the ice bath.
Remove tomatoes from ice bath, let drain, keep ice bath to refresh haricots
verts.
- Now season the boiling water with enough salt to make it taste like
the ocean. This will retain the color of the haricots verts when cooking.
Note; green vegetables release acid into the water and the evaporation,
which will discolor the vegetables. To counteract the acid an alkaline
must be added to the water, salt is an excellent alkaline. Also do not
cover the pot or the acid released in the evaporation will be dispersed
back into the water.
- Once the water is back at a rolling boil and seasoned with salt,
blanch the haricots verts for about 5 minutes or until al dente. The
starches should be jelled completely when cooking any bean, to aid in
the digestion process. Remove haricots verts and refresh in ice bath.
Once chilled again remove from water, let drain and reserve for plating.
This step can be done one day in advance.
- Chives: Cut chives as small as you can and reserve for garnishing
plates.
- Lemon Juice: Cut Lemon in half and wrap in cheese cloth for last
minute garnishing of plates.
- Prepare the Dover Sole: Remove skin from both sides of the fish and
fillet the meat to yield 4 fillets from each fish. This can be done
one day in advance.
- Plating: Have a small pot of water on stove to reheat potatoes and
haricots vert. Before cooking fish place potatoes and haricots verts
in water and reheat.
- Season fish with salt and ground white pepper, dredge in flour and sauté in clarified butter or canola oil until golden brown. Remove and place on plate with potatoes, haricots verts. Sauce the fish, potatoes and haricots verts with brown butter, a small splash of Madiera sauce and garnish plate with diced tomatoes, chives and squeeze fresh lemon juice over everything.
Madiera Sauce: