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Ingredientes
- 4 piece sole fillet, (6-oz)
- Â Â Salt and pepper to taste
- 2 Tbsp. Melted butter
- 2 c. Vegetable stock
- 1 x 1 inch piece ginger, roughly minced
- 1 x 2 inch piece lemon grass, roughly minced
- 1 Tbsp. Heavy cream
- 1 Tbsp. Unsalted butter
- Â Â Salt and pepper to taste
- 1 piece sole fillet, (6-oz)
- 1 x Egg yolk
- 1 whl egg
- 1/4 c. Heavy cream
- Â Â Salt and pepper to taste
- 4 x Egg whites
- 2 ounce Crab meat
- 8 dsh Lemon juice
- 12 x Grapefruit segments
- 4 sprg chervil
Direcciones
- Make the sole: Lightly score the skin side of the sole fillet to keep the sole from the shrinking. Season sole with salt and pepper and brush with the melted butter. Turn sole on its side, and form a circle, skin side in, with the fillets. Secure with a toothpick. Place on a lightly greased non-stick baking tray. Chill till needed.
- Make the sauce: Combine the vegetable stock, ginger and lemon-grass. Reduce by half. Add in heavy cream and butter. Season with salt and pepper. Strain sauce. Keep hot in a small saucepan.
- Make the souffle: Combine sole fillet, egg yolk, whole egg, cream, salt and pepper. Puree till smooth. Whip egg whites till stiff peaks form. Fold egg whites into puree. Layer crab meat and souffle mix into sole circles, starting with the crab. Use half an oz of crabmeat total per sole fillet. Squeeze lemon juice over crab during layering. Place souffles in a preheated 375 degree oven for 7 min. Souffle should be golden.
- Assemble the dish: Using a spatula, carefully remove the souffle to a serving plate. Spoon sauce around edge of plate. Garnish each plate with three grapefruit segments and sprigs of chervil.
- Yield: 4 servings
