Grenoble-Style Sole with Mashed Potatoes
- 4 sole, 1 pound (500 g) each
- 5 fluid ounces clarified butter (15 cl)
- 3/4 ounce butter (20 g)
- 4 strips dried white skin
- fleur de sel
- 1 cup chicken bouillon (20 cl)
- 1 1/4 teaspoons salt-cured capers (5 g)
- 1/4 bunch parsley
- 1 lemon
- 5 1/4 ounces browned butter (150 g)
- 1 1/2 pounds firm potatoes (800 g)
- 3 1/2 ounces salted butter (100 g)
- parsley leaves
- fleur de sel
- coarse gray sea salt
Step 1: Sole
Scale, dress, and clean the soles. Remove the white and the gray skins as well as the nervous membrane over the outer side of the fillets with a fine bladed knife. Cut off the heads and tails from the soles to obtain even, rectangular-shaped pieces.
Heat the clarified butter in two non-stick fish pans. Season the sole pieces with fleur de sel, and sear them for 3 minutes to give them a nice golden color. Flip, add the butter, and finish cooking, basting continuously with frothy butter.
When cooked, drain the on a stainless steel wire rack, cover the fillets with aluminum foil, and let rest 5 minutes off the range.
Step 2: Potatoes
Clean the potatoes under running water, place them in a pan, and cover with cold water, then add a handful of coarse gray sea salt, and simmer gently.
Drain the potatoes and dry in a 285°F (140°C) oven for 5 minutes. Peel, place in a container set over a double-boiler, and mash with a fork, leaving some large chunks. Fold in the salted butter with the fork, then add a few pounded parsley leaves and mix to combine.
Season to taste, and scrape down the sides of the dish. Cover with plastic wrap, and keep in a warm place until ready to serve.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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