Sole Goujonnettes with Tartar Sauce and Sole Consommé
- 2 sole, 1 3/4 pounds (900 g) each
- fleur de sel
- 1 1/4 ounce leek greens (50 g)
- 1 very ripe tomato, 2 ounces (60 g)
- 2 3/4 ounces egg white (80 g)
- fleur de sel
Step 1: Sole
Dress and clean the soles, then remove the white and the gray skins. Fillet and delicately remove the nervous membrane on the outer side with a thin bladed knife.
Lightly flatten the sole fillets by placing them between two sheets of plastic wrap, dampened to stop them from sticking to the plastic. Place on a stainless steel fish pan and slice into small fillets 5 1/2 inches x 1/2 inch (6 x 1 cm).
Keep all the trimmings for the consommé clarification, about 5 1/4 ounces (150 g). Remove the bloody parts from the bones, pound them, and soak them for 10 minutes under a trickle of running cold water.
Step 2: Sole Consommé
Drain the bones in a sieve.
Wash, drain, and place the mushroom trimmings on a tamis.
Peel, wash and evenly slice the onions and shallots.
Make a bouquet garni with the parsley stems, thyme and bay leaf.
Melt the butter in a pot, add the aromatics, and sweat without browning. Add the bones and cook gently, without browning, for 5 minutes.
Moisten with cold water and the Champagne, add the bouquet garni, the mushroom trimmings and the fleur de sel, then bring to a boil. Cook for 20 minutes, keeping the consommé simmering gently, and skimming as often as possible.
As soon as the cooking time is over, remove the pot from the heat, add the Espelette pepper, and rest the sole consommé for 10 minutes.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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