Shrimp-Stuffed Sole with Château Chalon Sauce
- 4 sole, 1 pound (500 g) each
- 1 ounce clarified butter (40 g)
- 1 ounce salted butter (40 g)
- Fleur de sel
Château Chalon Sauce
- 2 chicken legs
- 1 ounce onion, brunoise (30 g)
- 1 ounce carrot, brunoise (30 g)
- 1 ounce celery, brunoise (30 g)
- 9 ounces button mushrooms, brunoise (250 g)
- 1/3 cup Château-Chalon wine (8 cl)
- 1 cup calf’s foot jelly (25 cl)
- 1 cup chicken bouillon (50 cl)
- 1 ounce browned butter (40 g)
- 1 ounce butter (30 g)
- 1 lemon
- fleur de sel
Step 1: Sole
Scale, dress, and clean the soles. Remove both the gray and white skins, and set the latter aside.
With a fine bladed knife, delicately remove the nervous membrane on the outer side of the fillets, then remove the head and tail to obtain nice, even, rectangular sections. Place them on a stainless steel sheet pan, cover in plastic wrap, and store in a cool place.
Heat the clarified butter in two non-stick fish pans. Season the sole sections with fleur de sel, and sear until they have an even golden color.
Spread one side of each section with filling, and sear once more. Add the salted butter, and finish cooking, basting the fish with frothy butter for 3 minutes per side.
Step 2: Filling
Clean the mushroom stems, wash in a basin of clear water and drain over a sheet pan. Sear in a sauté pan with a sprinkle of olive oil, then add the chopped shallots and cook until the juices have evaporated.
Add the pounded walnuts, thicken with the pounded shrimp, and take off the heat.
Add the chopped chives and season with fleur de sel and freshly ground pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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