This recipe for lamb with mushrooms and fresh truffles is from SVH Master Chef René…
North Sea sole with cauliflower puree
Dover sole is a lean type of fish mostly found in the North Sea. The meat of the Dover sole is tender and juicy, and is best enjoyed from June to December, when the supply is abundant. In this recipe, we prepare Dover sole in butter, which we smoke on the Big Green Egg in advance, to add extra flavour. Serve the Dover sole with cauliflower crème, fried up pancetta and a crisp Chardonnay that has not been matured in wood.
FOR THE NORTH SEA SOLE
4 North Sea sole
1 head cauliflower, cut in half
150 ml milk
2 TBSP vadouvan oil
3 TBSP pickled capers
20 g roasted flaked almonds
30 g pancetta
250 g unsalted butter
40 g small shrimp
Add a handful of Cherry Wood Chips to the coals in the Big Green Egg. Place the Stainless Steel Grid and the convEGGtor. Place the Round Drip Pan in the middle of the Big Green Egg, and add the butter to the pan. Close the lid and smoke the butter for exactly 8 minutes. Stir the butter once halfway through the cooking time. Take the Drip Pan out of the EGG and place the fish in the smoked melted butter. Make sure that each sole is completely covered in butter. The fish will be done after approximately 10 to 12 minutes. Remove the fish from the butter when done. Cover loosely with aluminium foil to keep to keep the sole warm.
Now arrange the vadouvan-cauliflower shreds and the cauliflower puree on the plates. Fillet the fish by placing a teaspoon under the backbone to carefully lift off the top layer. Put the Texel shrimp on the filets and roll them up. Place the fish rolls and the fish on the plate. Garnish with the fried pancetta and the capers. Holding your hand high above the plate, sprinkle the fish with a bit of salt and pepper. Serve immediately!
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