Sole in Fig Leaves with Swiss Chard and a Sweet and Sour Sauce
- 2 sole, 1 1/2 pounds (800 g) each
- 20 fig leaves
- 4 figs
- 15 black peppercorns
- 10 Indonesian peppercorns
- 1/2 vanilla bean
- 4 fine lemon slices
- 2 tablespoons cooking olive oil (3 cl)
- fleur de sel
Sweet and Sour Sauce
- 5 1/4 ounces shallots (150 g)
- 6 cloves garlic
- 1 1/4 cups light chicken stock (60 cl)
- 1 1/2 teaspoons black peppercorns (6 g)
- 1 bouquet garni (parsley, thyme, bay leaf, rosemary)
- 10 figs
- 1 vanilla pod
- 1 orange
- 1/2 cup sherry vinegar (10 cl)
- 3/4 ounce butter (20 g)
- 1/2 lemon rind
- 1/4 orange rind
- cooking olive oil
Step 1: Sole
Dress, trim and skin the sole, then remove the heads and tails, reserving for the sauce. Trim the fillets and remove the nerves. Cut 2 sections weighing 6 3/4 ounces (190 g) each from each sole, and carefully pat dry with a towel.
Line the bottom of a Pyrex dish with washed fig leaves, then set the seasoned sole sections, the quartered figs, the vanilla pod, the peppers, and the lemon slices on the leaves. Drizzle with a little olive oil, and cover with the rest of the fig leaves making sure the sole is wrapped airtight.
Bake at 355°F (180°C) until the internal temperature reaches 122°F (50°C). Remove the sole from the oven and allow to sit in a warm place until the internal temperature reaches 129°F (54°C).
Step 2: Sweet and Sour Sauce
Sweat the large shallot rings and the unpeeled garlic in a large pot without browning. Moisten with the light chicken stock, and bring to a boil. Skim, then add the sole heads, 1 1/4 teaspoons (5 g) of black pepper, and the bouquet garni.
Pour a drizzle of olive oil into a very hot saucepan, add a dab of butter, and sear the quartered figs, the lemon and orange rinds, the vanilla and the rest of the black peppercorns. Deglaze with the vinegar and the orange juice, add the stock, and cook quickly until the sauce is syrupy in texture.
Filter and season to taste.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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