DOVER SOLE MEUNIERE

by KIM JOINIÉ-MAURIN

INGREDIENTS Lemon zests

2 lemons / 80g sugar

Method

With a peeler remove the skin in large stands. Flip the zests and remove the white. Juice the lemons and strain the liquid. Then put the zests in a pot, pour water until the zests are submerged and bring to a boil ; once the water is boiling strain the zest and put them back in to the pot, refill with water and repeat 2 more times. Once the zests have been boiled 3 times put them in a pot with 350gr lemon juice and 80gr of sugar. Cook on low heat for 2h until the zests are glossy. Strain and cut the zests in batonnets, 3cm long and 1 mm large. Then keep in the fridge in a bit of the cooking liquid.

Lemon Cream

5pcs lemon whole / 10g honey, acacia / 5g xanthan

Method

Pre-heat your oven at 165C. Rinse the lemons, then put them in a pot with water and bring to a boil. Once the water reached the boiling point, strain the lemons and repeat 7 times. Put the lemons on a baking tray, cover with aluminium foil and bake at 165C for 25 minutes. Once cooked remove the seed before blending the lemons with the honey until smooth. Pass the purée through a fine mesh tamis and keep in the fridge.

Dover sole

500g Dover sole / 1 lemon / salt and pepper

Method

Clean the Dover sole, remove the skin then remove the outer bone. Let it rest in the fridge.

Brown butter

500g fresh butter

Method

Prepare a strainer with a paper on it. Put the butter in a pot and cook on medium heat. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. In about 5 to 8 minutes the butter will turn golden brown. Cook until you see the specks of brown turn black and straight away pour in the strainer. Keep the brown butter in the fridge.

Meuniere sauce

12g egg yolk / 250g fresh brown butter / 50g cream / 5g salt / 70g water / 40g fresh lemon juice

Method

In a pot mix the egg yolk, cream and water and cook on medium heat until it starts to thicken (maximum temperature of 80C). Add the brown butter, salt and lemon juice. Before serving, reheat the sauce before putting it into the spuma machine. Add 2 cartridges and shake well. Keep in a 64C water.

Crushed potato

100g cooked ratte potato / 3g chives / 15g butter / 4g spring onions / salt for seasoning / fresh lemon juice

Method

Cook the ratte potatoes in salted water, thyme and one clove of garlic. Once cooked, crush the potatoes and let it rest in the fridge. Just before serving reheat the potatoes with butter and at the last minute season with the salt, lemon juice and the chives and spring onion.

Plating

Take out the Dover sole 20 minutes before serving so it can temper. Then dust it with buckwheat flour. Heat a flat non-stick pan, pour a bit of brown butter. Once the butter heats up, lay the sole in the pan and cook on both sides until golden in color. Remove the sole and let it rest for 1 minute. Glaze the sole with brown butter, season with salt, lemon zest. Then garnish with the lemon purée and the lemon zest and serve with the crushed potatoes and the meuniere foam on the side.