Lemon Sole

BIN: Microstomus kitt
Fr: Limande-sole
GER: Rotzunge
IT: Limanda-sogliola
ESP: Suela de limón
HR: List crvenac
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Ingredients (serves 2):

1 x 800g whole lemon sole
4 thin & 4 large green asparagus
Bunch of blanched chives
For the farce:
150g scallops
50ml cream
40g butter
10g blanched spinach
3g salt
For the sauce:
1 small shallot
1 leek
1 celery branch
3 mushrooms
Thyme
Bay leaf
10 white peppercorns
350ml dry white wine
50ml cream
Butter
1 finely diced tomato
1/2 teaspoons blanched lemon peel
1/2 teaspoon chopped parsley
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Recipe:

1. Prep and fillet the fish as shown in this reel.

2. Prep the asparagus as shown and blanch for 3 minutes. Chill and set aside.

3. Fumet (fish stock): sweat the vegetable mirepoix. Add the fish bones and 200ml of the white wine and steam for a few minutes. Cover with water, add bay leaf, thyme and peppercorns, bring to a boil and simmer very gently for 25 minutes. Pass through a sieve.

4. Farce: mix together scallops, cream, softened butter, blanched spinach and salt. Pass through a sieve, transfer into a piping bag and leave in the fridge for 1 hour.

5. Pipe the scallop farce onto the fish fillets and roll up together with a thin asphalt into a paupiette. Tie up with blanched chives.

6. Braise the rolls with some shallots and remaining white wine at 140C for 10 minutes. Remove from the oven. Dress a plate with the asparagus and fish rolls, keep warm.

7. Reduce braising liquid by 2/3. Add cream, and finish with a few knobs of butter. Strain into a saucière and add the diced tomato, lemon peel and pastry. Spoon over your dish and enjoy! 🤙