Dover Sole Goujonettes with Watercress, Wasbi Creme Fraiche, Spicy Red Pepper Reduction, Balsamic Syrup2017-06-06
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- 1/4 cup wasabi powder
- 1/4 cup water
- 1/2 cup creme fraiche
- 1 1/2 lemon juice
- Salt to taste
- Dissolve wasbi powder in water. Whisk in creme fraiche and lemon juice.
- Season with salt to taste.
- 3 cups red pepper juice (approximately 7 to 9 peppers, depending on size)
- 1 cup port wine
- 1 tablespoon Thai Chili Garlic Sauce Oelek
- Salt to taste
- 2 1/2 cups balsamic vinegar
- 1 small white onion, diced
- 1/2 cup flour
- 3 eggs beaten
- 1 cup breadcrumbs for breading
- 4 each (18 ounce) Dover Sole, skin off, fillets and cut into 1/2 thick and 4 inches long strips
- 1 cup Soy oil
- 2 bunch watercress
- 2 each lemons
- 3 tablespoon extra virgin olive oil
Remove core and stem from the pepper, cut the pepper into pieces and run through juicer. Combine pepper juice and port wine and reduce down to 3/4 to 1/2 a cup. Add Thai Chili Garlic Sauce last minute, stir and strain. Reserve until needed.
Reduce vinegar and onions down to approximately 1/4 cup liquid. Strain and discard the onions. Reserve until needed.
Put flour, egg, and breadcrumbs in 3 separate deep dishes. Season sole strips with salt and pepper and dip into flour first. Roll on a flat surface and with the curvature of your palm form into the shape of a small fish (tapered at each end.) Transfer into beaten egg, remove and put into bread crumbs, coat well. Roll again on a flat surface to keep the shape. Heat soy oil in a heavy duty skillet over medium-high heat until it reaches 350 degrees. Place breaded Sole in hot oil and fry until golden brown in color, for approximately 2 minutes. Remove from pan and place onto paper towels. Pick watercress of the big stems . Squeeze lemon juice and drizzle olive oil over watercress, season with salt.
PLATING: Mound salad in middle of the plate and arrange Sole around it. Drizzle the three different sauces onto plate, in any desired pattern.