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Herb Crusted Dover Sole with Crab Brandade and Chive Emulsion

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Ingredients

Beurre Monté:Beurre Monté:
  • 1 cup water
  • 12 cup shallots, peeled and sliced thin
  • 2 pound unsalted butter, cut into 1/2 inch cubes
Chive Emulsion:
  • 1 cup water
  • 12 cup shallots, peeled and sliced thin
  • 2 pound unsalted butter, cut into 1/2 inch cubes
  • 1/4 cup chives, chopped
  • 1/4 cup beurre monte (reserved)
Crab Brandade:
  • 1 cup water
  • 12 cup shallots, peeled and sliced thin
  • 2 pound unsalted butter, cut into 1/2 inch cubes
  • 1/4 cup chives, chopped
  • 1/4 cup beurre monte (reserved)
  • 3/4 pound jumbo lump crab
  • 2 cup mashed potatoes
  • 4 tablespoon extra virgin olive oil
  • 4 clove garlic
  • 1 1/2 tablespoon scallions, sliced
  • 1/2 teaspoon lemon zest
Dover Sole:
  • 1 cup water
  • 12 cup shallots, peeled and sliced thin
  • 2 pound unsalted butter, cut into 1/2 inch cubes
  • 1/4 cup chives, chopped
  • 1/4 cup beurre monte (reserved)
  • 3/4 pound jumbo lump crab
  • 2 cup mashed potatoes
  • 4 tablespoon extra virgin olive oil
  • 4 clove garlic
  • 1 1/2 tablespoon scallions, sliced
  • 1/2 teaspoon lemon zest
  • 3 pound dover sole filet
  • 1/2 cup bread crumbs
  • 1 cup panko (japanese bread crumbs)
  • 1/2 cup herbs (chervil, parsley leaves, tarragon leaves), finely chopped
  • 1 1/2 tablespoon extra virgin olive oil
  • 4 tablespoon eggs, beaten

Preparation

Baking Directions:

Buerre Monte:Boil shallots in water until totally cooked, about 30 minutes, adding water as necessary to keep shallots submerged.

Add mixture to blender and slowly add butter, 1 cube at a time, until totally incorporated.

Reserve ¼ cup for the chive emulsion.

Chive Emulsion:In a two quart pot of boiling water, blanch the chives for two seconds.

Cool.

  Add the chives, salt, lemon juice and beurre monté.

Pureé until well blended.

Transfer chive emulsion to a small container, and save for finishing the dish.

Crab Brandade:Puree the garlic in a food processor until it is almost pasty.

Transfer to a medium mixing bowl.

Mix in the mashed potatoes and extra virgin olive oil.

Season with salt and white pepper.

Fold in the jumbo lump crab, scallions and lemon zest.

Set aside.

Dover Sole:Combine bread crumbs, Panko and fine herbs in a medium bowl.

Season to taste.

Heat a sauté pan to medium heat.

Season both sides of the Dover sole portions with salt and pepper.

With a pastry brush, coat top of the filet with the egg wash.

Place the filet, egg side down, in the bread crumb and herb mixture until it is coated evenly.

Add extra virgin olive oil to a sauté pan and bring to medium heat.

Add sole to the pan, breadcrumb side down.

Sauté over medium heat until golden and crisp, about 2 – 3 minutes.

Turn the filets over and cook an additional 2 – 3 minutes.

  Remove from pan and lay out on towel.

Finishing the Dish:Warm the brandade in a saucepan, constantly stirring so potato and crab don’t stick.

Place this mixture in the middle of each plate.

Top with the Dover sole filet, and spoon the chive emulsion around the plate.

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