Sole with Purple Asparagus, Crayfish, and Braised Fairy Ring Mushrooms
- 4 sole, 1 1/2 pounds (800 g) each
- 5 1/4 ounces fairy ring mushrooms (150 g)
- 16 purple asparagus
- 20 large red-clawed crayfish
- 1 1/4 ounce crayfish butter (50 g)
- black pepper
- 1 1/4 ounce butter (50 g)
- 1 1/4 ounce shallots (50 g)
- 1 1/4 ounce button mushrooms (50 g)
- 1 cup Jura "vin jaune" wine (20 cl)
- 3 1/2 ounces calf’s foot jelly (100 g)
- 7 ounces light chicken stock (200 g)
- 1 1/4 teaspoons black peppercorns (5 g)
- 1/2 teaspoon Espelette pepper (12 g)
- dried fennel
- 3 cloves garlic
- 1/2 bunch parsley
Sole and Vegetables
- 4 teaspoons olive oil (2 cl)
- 1 ounce butter (40 g)
Step 1: Base Sauce
Trim the sole and remove the white and gray skins. Carefully clean the fish, rinse under running water and pat dry with a towel. Cut into two lengthwise, keeping just the backs. Set the bellies aside for another dish.
Sweat the trimmings from the sole in frothy butter. When the cooking juices start to appear, add the shallots and the mushrooms, both cut into large rings.
Deglaze with the wine, reduce a little, then add the calf’s foot jelly and the light chicken stock. Bring to a boil and skim off the impurities if necessary, then add the spices and cook for 30 minutes.
At the end of the cooking time, infuse the parsley stems in the base for 15 minutes and sieve through a fine-meshed chinois.
Step 2: Sole and Vegetables
Make a slight incision in the backs of the sole and season with fleur de sel. Sear in a saucepan with a dash of olive oil, then place on a wire rack.
Trim the fairy ring mushroom stalks. Peel the asparagus and French cut into pieces 2 inches (5 cm) long.
Place the fairy ring mushrooms and the asparagus in a buttered dish, then lay the sole backs in the center, season with fleur de sel, and add a dab of butter. Drizzle 1/2 cup (10 cl) of the base sauce over the top, and bake at 355°F (180°C).
When the sole is cooked, the internal temperature should reach 122°F (50°C). Remove it from the oven and allow to rest in a warm place on a wire rack until a final temperature of 129°F (54°C) is reached.
Recover the fairy ring mushrooms and asparagus, filter the sauce through a fine-meshed chinois, thicken with a dab of butter, and season to taste as needed.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse