Marguerites Poached Sole
Ingredients: Dover sole, Fish stock, White wine, Shrimps, Butter · 105 min cook time · 380kcal · $45.00
Ingredients
2whole Dover sole, 500ml Fish stock, 200ml White wine, 100g Shrimps, 100g Butter, 30g Anchovies, 2whole Eggs, 10g Truffle, 1whole Turnip
Instructions
1. Start by making a rich fish stock using fish trimmings, herbs, and aromatics.
2. Hard boil the eggs, separate yolks and whites, sieve the yolks, and cut the whites into julienne.
3. Prepare the sauce components including fish veloute, mushroom essence, oyster juice, anchovy butter, and shrimp sauce.
4. Skin and fillet the Dover sole, fold the fillets, and poach them gently in court bouillon.
5. Slice the turnip thin on a mandoline, poach it, and cut out flower shapes with egg yolk centers for decoration.
6. Coat half the poached sole with white wine sauce and julienne of truffle, and the other half with shrimp sauce and julienne of egg white, garnished with turnip daisies.
Source: Watch the original video