Fried Sole with Herbed Shellfish
- 4 sole, 1 pound each (500 g)
- 2 ounces salted butter (60 g)
- 3/4 ounce clarified butter (20 g)
- 1 lemon
- extra-virgin olive oil
- 20 Arctic wedge clams (with shells)
- 8 razor clams (with shells)
- 3 1/2 ounces herb butter (100 g)
- 2 3/4 ounces razor clams, French cut (80 g)
- 2 3/4 ounces cockle slivers, cooked (80 g)
- 2 3/4 ounces Arctic wedge clam slivers, cooked (80 g)
- 1 cup shellfish jus (20 cl)
- 7 ounces unsalted butter (200 g)
- 1 1/4 ounce herb puree (50 g)
- 3 roasted cloves garlic, cut into slices
- 1/2 garlic clove, minced
Step 1: Sole
Dress the sole, keeping the beards. Remove the head and any gray skin. Leave the white sole skin, scale without tearing, and lightly dredge with flour, then begin cooking in a pan with clarified butter. Add the salted butter, and brown the soles on the side with the white skin.
Trim the fish at the last moment, making sure the original shape and skin are kept. Remove the central bone by lifting the soles from underneath and reconstitute. Heat again, them with the salted butter and season with fleur de sel and freshly ground pepper.
Step 2: Herbed Shellfish
Beard the clams and spread them with herb butter.
Blanch the razor clams in boiling water, scrape, and get rid of the impurities.
Fill the razor clam shells with their meat, season with freshly ground pepper, and top with a 1/6 inch (4 mm) thick slice of herb butter.
Reduce the shellfish jus by half.
Brown the butter in a saucepan and add the herb purée, the lightly seared razor clam segments, the Arctic wedge clam segments and cockle slivers with their juice as well as all of the garlic. Season with a dash of lemon juice and emulsify with 2 3/4 tablespoons (4 cl) of extra-virgin olive oil, then move the saucepan back and forth to get a sort of emulsion, like a green aioli.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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