Dover sole, girolles, runner beans, brown shrimp, seaweed beurre blanc
|50g||girolles (prepped and cleaned)|
|50g||runner beans (cut into 1 inch diamonds. Then blanched and refreshed in ice water.)|
|1||dover sole (filleted)|
|250g||seaweed butter (diced small and cold)|
|2||banana shallots (sliced)|
|7||pommes soufflés to garnish|
|10g||salty fingers to garnish|
- To prepare the sole simply season the inside of both fillets with table salt and trim both ends of the fish for a clean finish.
- Wrap the sole into a neat parcel with cling film and reserve overnight so the salt binds the two fillets together.
- For the seaweed beurre blanc start by sweating the sliced shallot with the thyme and bay leaf until translucent.
- Add the white wine and reduce by half, followed by the cream and again reduce by half. Remove the pan from the heat and whisk in the seaweed butter cube by cube to form an emulsion.
- Season with salt and lemon juice, pass through a fine chinois and reserve for later.
- In a sauté pan sweat the girolles in butter until tender, add the cooked runner beans and then a table spoon of the seaweed beurre blanc. Finish with the brown shrimp off the heat. This can remain warm on the side of the stove.
- To cook the sole, take a hot non-stick frying pan with a table spoon of olive oil. Lay the sole into the pan with the biggest fillet facing down. Once you’ve gained a nice golden brown colour on the fish add a large knob of butter and baste the fish until just cooked approximately 2 minutes. A the last second turn the fish onto the other side and remove from the pan immediately onto a service tray.
- To finish arrange the entire garnish on top of the fish including the pommes soufflés and salty fingers. Then transfer the fish to the plate with the garnish on top. Finally sauce the plate with the seaweed beurre blanc and dust some nori powder around the outside of the fish.