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Ингредиенты
- 1/4 c. Wasabi pwdr
- 1/4 c. Water
- 1/2 c. Creme fraiche
- 1 1/2 x Lemon juice Salt to taste
- 3 c. Red pepper juice, (approximately 7 to 9 peppers, depending on size)
- 1 c. Port wine
- 1 Tbsp. Thai Chili Garlic Sauce Oelek Salt to taste
- 2 1/2 c. Balsamic vinegar
- 1 sm White onion, diced
- 1/2 c. Flour
- 3 x Large eggs beaten
- 1 c. Breadcrumbs for breading
- 4 x Dover Sole, skin off, fillets and cut into 1/2 thick and 4 inches long strips (18 oz)
- 1 c. Soy oil
- 2 bn Watercress
- 2 x Lemons
- 3 Tbsp. Extra virgin extra virgin olive oil
Инструкции
- Dissolve wasbi pwdr in water. Whisk in creme fraiche and lemon juice.
- Season with salt to taste.
- Reserve till needed.
- SPICY RED PEPPER REDUCTION:Remove core and stem from the pepper, cut the pepper into pcs and run through juicer.
- Combine pepper juice and port wine and reduce down to 3/4 to 1/2 a c..
- Add in Thai Chili Garlic Sauce last minute, stir and strain.
- Reserve till needed.
- BALASAMIC SYRUP:Reduce vinegar and onions down to approximately 1/4 c. liquid.
- Strain and throw away the onions.
- Reserve till needed.
- SOLE AND SALAD:Put flour, egg, and breadcrumbs in 3 separate deep dishes.
- Season sole strips with salt and pepper and dip into flour first. Roll on a flat surface and with the curvature of your palm form into the shape of a small fish (tapered at each end.)
- Transfer into beaten egg, remove and put into bread crumbs, coat well.
- Roll again on a flat surface to keep the shape.
- Heat soy oil in a heavy duty skillet over medium-high heat till it reaches 350 degrees.
- Place breaded Sole in warm oil and fry till golden in color, for approximately 2 min.
- Remove from pan and place onto paper towels.
- Pick watercress of the big stems .
- Squeeze lemon juice and drizzle extra virgin olive oil over watercress, season with salt.
- PLATING:Mound salad in middle of the plate and arrange Sole around it.
- Drizzle the three different sauces onto plate, in any desired pattern.
