Это предварительный просмотр рецепта "Dover Sole Goujonettes With Watercress, Wasbi Creme Fraiche,".

Рецепт Dover Sole Goujonettes With Watercress, Wasbi Creme Fraiche,
by Global Cookbook

Dover Sole Goujonettes With Watercress, Wasbi Creme Fraiche,
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

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

  1. Dissolve wasbi pwdr in water. Whisk in creme fraiche and lemon juice.
  2. Season with salt to taste.
  3. Reserve till needed.
  4. SPICY RED PEPPER REDUCTION:Remove core and stem from the pepper, cut the pepper into pcs and run through juicer.
  5. Combine pepper juice and port wine and reduce down to 3/4 to 1/2 a c..
  6. Add in Thai Chili Garlic Sauce last minute, stir and strain.
  7. Reserve till needed.
  8. BALASAMIC SYRUP:Reduce vinegar and onions down to approximately 1/4 c. liquid.
  9. Strain and throw away the onions.
  10. Reserve till needed.
  11. SOLE AND SALAD:Put flour, egg, and breadcrumbs in 3 separate deep dishes.
  12. 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.)
  13. Transfer into beaten egg, remove and put into bread crumbs, coat well.
  14. Roll again on a flat surface to keep the shape.
  15. Heat soy oil in a heavy duty skillet over medium-high heat till it reaches 350 degrees.
  16. Place breaded Sole in warm oil and fry till golden in color, for approximately 2 min.
  17. Remove from pan and place onto paper towels.
  18. Pick watercress of the big stems .
  19. Squeeze lemon juice and drizzle extra virgin olive oil over watercress, season with salt.
  20. PLATING:Mound salad in middle of the plate and arrange Sole around it.
  21. Drizzle the three different sauces onto plate, in any desired pattern.