Dover Sole

SAVORY

Aug 2

Lobster Claw, Sauce Américaine, Citrus, Dried Tomatoes, Herbs

Chef Austin Adler of Maple & Ash | Chicago

INGREDIENTS

Dover Sole:
Yield: 2 servings
Kosher salt
1 whole Dover sole, butchered into 4 fillets
Activa RM
4 claws lobster, sliced lengthwise
1 gram lemon zest

Dried Tomatoes:
30 tomatoes on the vine, cut into ⅓-inch slices
100 grams chopped garlic
5 sprigs thyme
12 grams kosher salt
300 milliliters extra virgin olive oil

Sauce Américaine:
Yield: 3 quarts
500 grams chopped fennel
1 kilogram chopped onion
50 grams garlic
50 grams tomato paste
120 grams diced butter, plus more for cooking
10 quarts shellfish stock
30 grams parsley
10 grams thyme
500 grams heavy cream
1 gram xanthan gum
90 grams orange juice

Citrus Salad:
Yield: 1 pint
20 grams lime segment
20 grams lemon segment
10 grams diced Castelvetrano olive
10 grams caper
5 grams chopped herb salad

To Assemble and Serve:
Yield: 1 serving
Wondra flour
Maldon salt
60 grams neutral oil
150 grams butter
1 clove garlic
1 sprig thyme
Juice of 1 lemon
Chives

METHOD

For the Dover Sole:
In a large mixing bowl, add water. Weigh and add 5 percent salt by weight of water. Add fish fillets and let brine 10 minutes at room temperature. Remove fish and transfer to a paper towel-lined plate. Let dry. Line a work surface with plastic wrap. Place 2 fish fillets on the plastic wrap, side-by-side. Lightly dust each with Activa. Place 2 lobster claws on 1 fillet, facing opposite directions. Sprinkle with lemon zest, then place the second fillet on top of the lobster claws. Wrap tightly in plastic wrap, keeping the natural shape of the fillet intact. Repeat process. Refrigerate overnight.

For the Dried Tomatoes:
Heat oven to 250°F. In a mixing bowl, combine all ingredients until tomatoes are evenly coated. Transfer to a sheet tray. Bake 2 hours, or until tomatoes are fully dehydrated. Let cool, then dice. Transfer to an airtight container and refrigerate.

For the Sauce Américaine:
In a large saucepan over medium heat, sauté fennel, onion, garlic, tomato paste, and butter butter until alliums are soft and translucent. Add stock, parsley, and thyme. Continue to cook until mixture is reduced by three-quarters. Strain, then return liquid to the pan. Stir in cream and xantham gum. Add additional butter if needed to thicken. Using a Vitamix Commercial immersion blender, purée mixture until fully emulsified. Stir in orange juice. Reduce heat and keep warm.

For the Citrus Salad:
In a mixing bowl, combine all ingredients and 20 grams Dried Tomatoes. Set aside.

To Assemble and Serve:
On a work surface, dust 1 portion Dover Sole with Wondra and salt. Set aside. In a large sauté pan over medium flame, heat oil. Add Dover Sole and sear, flour-side-down, until Dover Sole is golden brown. Flip and sear until the remaining side is golden brown. Add butter, garlic, and thyme. Continue to cook and baste Dover Sole until fish is fully cooked through ad butter and slightly browned. Remove from heat and top with lemon juice. Transfer to a serving plate. Spoon cooking liquid over top, followed by lemon juice, salt, and chives. Place 100 grams Citrus Salad in a straight, narrow line next to the fish. Spoon 55 grams Sauce Américaine around the fish and salad.

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