Dover sole with poached oysters, leeks, champagne, chives and osetra caviar

By mdyess

Ingredients

• Sole
• 3 tablespoons extra virgin olive oil plus 2 tablespoons sweet unsalted butter
• 6 filets Dover Sole or Lemon Sole filets
• Salt and pepper to season filets
• 1/2 cup all purpose flour
• Poached oysters in champagne
• 1/2 cup chiffonade of heart of leek (inside yellow part)
• 1 shallot, finely minced
• 1/2 cup dry champagne
• 2 tablespoons butter (1/4-inch stick)
• 3 tablespoons oyster liquor (the liquid inside the shell)
• 3/4 cup heavy cream
• 18 shucked oysters, either east coast or west coast
• 3 tablespoons chives, sliced thin
• Salt and pepper
• 2 ounces Osetra caviar for garnish

Preparation

Step 1

DIRECTIONS
1. To prepare sole: Heat oil and butter in non-stick skillet over medium-high heat.

2. Sprinkle filets with salt and pepper, and dust both sides lightly with flour. Add to skillet and cook until golden brown and just opaque in center; about 2 minutes per side. Transfer fish to a serving platter, cover and keep warm.

3. To prepare poached oysters in champagne: To the same skillet, add leeks, shallot, and butter and sauté briefly over medium-low heat until just soft. Deglaze pan with champagne and bring to a boil. Reduce by 1/3, add oyster liquor and cream. Simmer sauce for 3 to 5 minutes or until sauce begins to thicken, lightly coating a spoon then just before serving, add oysters, and continue to simmer for 1 minute; add chives. Adjust seasoning with salt and pepper to taste.

To assemble: Spoon oysters and champagne sauce over sole filets and top each filet with small spoonful of Osetra caviar.