Dover Sole Medusa
- Ready In:
- 4 lbs sole (4 1-pound fish) or 4 lbs flounder, cleaned and scaled (4 1-pound fish)
- 4 cups fish stock or 4 cups clam juice
- 4 fresh fennel, sprigs
- olive oil, for frying (about 1/2 cup)
- 1⁄4 cup capers, drained
- salt and pepper, to taste (freshly ground is best)
- 6 shallots, peeled and minced
- 1 1⁄2 cups dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc are all good choices)
- 1⁄2 cup heavy cream or 1/2 cup whipping cream
- 1 1⁄2 cups unsalted butter, cut into 1-inch pieces
- salt and pepper, to taste
- For the beurre blanc: cook the shallots and wine over high heat in a medium saucepan until the wine has reduced nearly completely.
- Reduce heat; add cream and cook until reduced to a very small amount.
- Whisk in butter, one piece at a time until completely blended.
- Strain sauce and keep warm over warm water.
- Skin the fish and remove heads; filet away from the ribs, leaving the meat attached at the tail.
- Add head, skin and ribs to fish stock.
- Cut each fileted side into 8 lengthwise strips.
- Bring the stock or clam juice to a boil in large saucepan; reduce to a simmer.
- Gently lower the fish by the tail into the liquid.
- As the fish cooks, the strips should curl slightly; cook for about two minutes.
- Gently remove fish from pan and drain on absorbent paper; keep warm.
- Heat olive oil to 350F in a small pan; cook fennel sprigs until crisp (about two minutes).
- Remove from pan and drain on absorbent paper.
- Season the fish to taste with salt and pepper.
- Arrange each fish attractively on warmed serving plates.
- Sprinkle with capers and garnish with fried fennel.
- Pour warm beurre blanc around the outside of the fish.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!