Sous Vide Dover Sole | Recipe by sousvidetools.com
Sous Vide Dover Sole with Fish Pie Flavours, Sea Vegetables and Parsley Oil
Chris Holland Sous Vide Dover Sole with Fish Pie Flavours, Sea Vegetables and Parsley Oil Fish and Seafood
- COOK TIME: 3 hours
- PREP TIME: 1 hour
- DIFFICULTY: Medium
- SERVES: 2
- 4 Dover sole fillets
- 10g of flour
- 1 egg, beaten
- 10g of panko breadcrumbs
- 1/2 white onion, finely chopped
- 1/2 bulb of fennel, finely chopped
- 1 celery stick, finely chopped
- 1/2 leek, finely chopped
- 1 tbsp of olive oil
- 2 dill stalks
- 25ml of Pernod
- 100ml of white wine
- 500ml of fish stock
- 100g of scallop skirts
- 250ml of double cream
- 1 tsp ground white pepper
- 6 mussels
- 10g of brown shrimp
- 250ml of flat-leaf parsley, picked and blanched
- 125ml of olive oil
- 165g of potato, peeled and cut into quarters
- 40g of unsalted butter
- 40g of whole milk
- 2 baby leeks
- olive oil
- sea salt
- 2g of sea purslane
- 2g of rock samphire
- 4g of salty finger leaf
- 2 tsp shallots, finely chopped
- 10g of fennel, diced
- 2g of fennel cress
- 2 tsp chives, finely chopped
- Sous Vide Water Bath
- Vacuum Bags
- Chamber Vacuum Sealer
- Flambé Pan
- Mouli or Potato Ricer
- Piping Bag
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Recipe courtesy of chef Shaun Rankin from www.greatbritishchefs.com
- Preheat the water bath to a temperature of 60⁰C.
- Stack 2 Dover sole fillets one on top of the other inside a vacuum bag, placing them top and tail i.e. with the thin end of one fillet on top of the thick end of the other. In another vacuum bag, arrange the remaining fillets in the same way, then vacuum both bags using a chamber sealer.
- Place the sealed bags in the water bath and leave to cook for 30 minutes. After this time, transfer the bags to a bowl of iced water and leave until the fillets have cooled and fused together.
- For the scallop velouté, heat a dash of olive oil in a heavy-based saucepan, add the onion, fennel, celery, leek and dill and sauté until softened.
- In a flambé pan, warm the Pernod, then set light to the alcoholic vapours. For safety, use a long-stemmed lighter and, if cooking on a gas burner, take the pan off the hob before igniting. Wait until the flames have burnt themselves out, then tip the Pernod into the pan with vegetables. Add the white wine, bring to the boil and reduce the liquid by half.
- Pour the fish stock into the pan and mix in the scallop skirts. Simmer until the stock has reduced to 1/4 of its original volume, then add the double cream. Bring the mixture back to the boil and cook for another 5 minutes. Add salt and pepper to taste, then turn off the heat and set the pan aside.
- Next, prepare the parsley oil. Place the blanched parsley and the olive oil in a blender and pulse until smooth. Suspend a cheese cloth over a bowl, pour the oil into cloth and leave to strain.
- To make the mashed potato, arrange the quartered potatoes in a saucepan and add a pinch of salt and enough cold water to cover. Place the pan over a medium heat and bring the water to a simmer, then cook until the potatoes are soft but not yet breaking apart.
- Tip away the water, then set the potatoes aside for 10 minutes to allow any excess moisture to evaporate. After this time, press the potatoes through a mouli or potato ricer. Collect the mashed potato in a bowl, add the butter and milk and mix well. Stir in salt and pepper to taste, then spoon into a piping bag.
- For the charred leeks, halve the baby leeks lengthways and place in a hot frying pan. Cook until lightly charred, then add a pinch of salt and a dash of olive oil and set aside until required.
- To cook the sea vegetables, place the fennel in a medium saucepan and sauté over a medium heat until cooked through, then mix in the shallots, sea purslane, rock samphire and salty finger leaf. Store in a warm place until required.
- To finish the velouté, add the mussels and shrimp to the mixture and return the pan to the heat. Cook until the mussels have opened and the shrimp has cooked. This should take about 5 minutes. Once cooked, remove the mussel shells from the velouté.
- Preheat the deep-fryer to a temperature of 160⁰C.
- For the sole fillets, place the flour, the beaten egg and the Panko breadcrumbs in three separate bowls. Season the flour with salt and pepper and dip the sole fillets into this bowl, then into the egg and finally into the Panko breadcrumbs, making sure that the fish is evenly coated all over.
- Cook the breaded fillets in the deep-fryer until crispy and golden brown, then leave to drain on kitchen paper.
- To serve, create a piped dome of mashed potato into the centre of each plate. Balance a breaded sole fillet on the potato dome and top with a charred leek and the fennel cress, then add a few spoonfuls of velouté on the side. Drizzle with the parsley oil and garnish with chopped chives to finish.