Watch Season 2 – Ramadan Special: Cook with Gulf News Food – Sole Meunière



Welcome to Episode 3 of the “Cook with Gulf News Food” series which invites our readers to watch and learn from our guest chefs and home cooks. Share your experiences on [email protected]

Sole Meuniere

Preparation time: 15 minutes

Cooking time: 20 minutes

For 1 to 2 people

Ingredients

600g Dover sole

A pinch of salt, pepper, Espelette pepper (variety of Capsicum grown in the French town of Espelette)

100g whipped cream

5 pieces of white asparagus

20g shallots

20g chives

50 g datterino tomato (Sicilian tomato)

30g spring onion

Coriander leaves for garnish

6 yellow endive leaves

20g pomegranate

50g pomelo

80g mashed potatoes

Olive oil and butter for frying and basting

Flour

50g lemon juice

Baby spinach for garnish

Method:

1. Place a saucepan on the stove. Over low heat, add the butter. Then add the yellow endive leaves.

2. Sprinkle them with lemon juice for a little acidity, mix well. Note: Zest the lemon and set aside.

3. Peel each white asparagus tip. The chef here uses fresh asparagus from France, which also marks the arrival of spring. When finished, wash them under running water. Trim the ends of the asparagus, as they should not be used in cooking. Chop half of the asparagus and grill the top half.

4. Place the asparagus on a grill, drizzle with olive oil and turn the asparagus to grill well on all sides.

5. Wash the datterino tomatoes under running water and cut them into quarters.

6. Add the asparagus, butter and lemon zest to a small saucepan. Mix well. Once the asparagus is cooked, add a little salt.

7. In a separate pan, add olive oil, tomatoes and chopped asparagus. Mix everything well.

8. Chop the green onions, then the shallots and set aside.

9. Meanwhile, check the tomatoes and asparagus and keep mixing them. Then add the chopped shallots and mix.

10. Clean the sole – run the knife from the tail to the head. That way it’s easier. Make a cut near the back. The skin will be thick, so run the knife under the skin to lift it up a bit. Hold the tail, then remove the skin from the flesh. Clean the fish well under running water, cut the edges and apply fresh cream, salt and pepper.

11. Coat the fish in all-purpose flour and place in a slightly warm skillet. (Add butter to skillet). Add plenty of butter at the start of cooking the fish. It tastes best when cooked in a generous amount of butter.

12. Meanwhile, chop the chives and keep them aside.

13. When the fish is cooked, remove it to a plate. In the same skillet, add the pomelo and mix well with the butter. The butter should be just cooked and it should become brown – hazelnut in color.

14. Cut the fish and place it on a plate.

15. Add pomelo and mashed potatoes to a bowl and mix well.

Note: To make mashed potatoes – boil 2 potatoes for about 20 minutes, peel and discard the skin. Pass the mashed potatoes through a potato masher into a saucepan and cook for about 2 minutes. Then add the cubes of unsalted butter and stir. Then add heavy cream to it and mix well. In French, mashed potatoes are called – Pommes Purée

16. In a bowl, mix the melted butter and the cooked tomatoes and asparagus well. Now add the chives.

17. Dip baby spinach in melted butter and place on a plate to start dressing. Then arrange some yellow endives, fish, another layer of endives and spinach leaves, a fillet of pomegranate. Place the cooked tomatoes and asparagus on another plate, and top with the grilled asparagus. In a bowl, add mashed potatoes and serve.

Recipe courtesy: Pierre’s Bistro, Dubai

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