Sole with Potatoes, Leeks, and Spider Crab Sauce
Step 1: Sole
Dress the sole, fillet, and remove the membrane with a filleting knife.
Place the fillets on the work surface, underside up. Butter lightly and season with salt, then reconstitute, setting them head to tail and placing them back with belly to form nice half-sole.
Roll the sole separately in sous-vide bags and seal (pressure 3.2, seal 7). Plunge in an 185°F (85°C) bath for 3 minutes, then rest in the cooking bags for 2 minutes.
Remove the sole fillets from the sous-vide bags, and add 4 teaspoons (2 cl) of spider crab jus. Reduce to a glaze. Bias cut the ends to make nice segments.
Step 2: Garnish
Separate the spider crab legs from the shells. Set the bodies to one side to make jus, and cook the legs in a court bouillon for 3 minutes before removing the meat, making sure not to break the meat. Put the spider crab and the lemon flesh into a saucepan, flavor with the basil, and season to taste.
Cut 60 fine potato slices, 1/20 inch (1 mm) thick.
Heat the clarified butter to 185°F (85°C), add the potato slices, and cook for 45 minutes, making sure the temperature never exceeds 185°F (85°C).
Prepare the leeks and cook in salted water, then cool, drain over a wire rack, and remove the leaves. Mix with the potatoes, and season with truffle juice, extra-virgin olive oil, salt, and pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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