Sole Roe a la Meunière

By corlear

Ingredients

• For the noisette butter:
• 11/4 cup butter
• For the capers coated in noisette butter:
• 20 capers in vinegar
• 3 tbsp noisette butter (see previous step)
• For the potato purée with noisette butter:
• 41/4 oz mashing potato
• 31/2 tbsp butter noisette (see previous step)
• 11/2 tbsp single cream (35% fat)
• water
• salt
• For the mandarin reduction:
• 1 cup mandarin juice
• 21/2 tbsp glucose
• For the noisette butter sponge:
• 11/2 cup water
• 83/4 oz noisette butter (see previous step)
• 1/2 cup butter
• For the noisette butter sponge:
• 11/2 cup water
• 83/4 oz noisette butter (see previous step)
• 1/2 cup butter

Details

Servings 4

Preparation

Step 1

For the noisette butter:
1. Leave the butter at room temperature until it softens.
2. Place the butter in a pan over a medium heat. When it is golden brown, remove from the heat and strain.

For the capers coated in noisette butter:
1. Soak the capers for 30 minutes in water to remove the excess vinegar.
2. Emulsify the noisette butter with a whisk. The texture should be creamy so that it can coat the capers.
3. Coat the capers in the butter by placing them in the butter and them remove them with a sweet coating trident. Shake off the excess butter. Place on a tray.
4. Keep in the fridge so that the butter sets.

For the potato purée with noisette butter:
1. Peel and roughly chop the potatoes.
2. Put in salted cold water, bring to the boil and cook for approximately 20 minutes. Drain.
3. Sieve the potatoes to make a smooth purée.
4. Gradually whisk the hot cream and warm butter into the purée potato in a warm place. Season with salt.

For the mandarin reduction:
1. Reduce the mandarin juice with the sugar and glucose.
2. Reduce until the mixture has the consistency of liquid caramel.

For the noisette butter sponge:
1. Mix the ingredients in a round metal dish (8" in diameter and 10" high). Heat at 60-160ºF and keep warm.
To finish:
8 sole roe
1 tsp powdered vinegar
oil
salt
4 sole skins
0.4º olive oil

Final Steps & Preparation:
1. Seal the sole roe in a little 0.4º olive oil on the grill. They should be barely done and the skins with the scales removed cooked for 5 seconds on each side.
2. Seal the skins with the scales removed in 0.4º olive oil on the grill for 5 seconds.
3. Emulsify the mixture in a Thermomix and whisk the surface to introduce as much air as possible and make a foam that we call sponge.
4. Place on one side of the plate and drizzle a line of mandarin reduction down one side.
5. Place the coated capers on the opposite side.
6. Place the hot roe in the center and top with the sole skin.
7. Make a line of powdered vinegar (¾ x 1/10") down one end of the plate and next to the mandarin reduction.
8. Place a soupspoon of noisette sponge at either end.