Pacific Dover Sole With Lemon And Ginger Recipes

PACIFIC DOVER SOLE WITH LEMON AND GINGER

Steps:

• Cut each fillet into 4-5 portions and set aside.
• Combine the lemon zest, ginger, wine, and sugar in a bowl. Stir to combine and set aside.
• Turn on the broiler on the oven and allow it to preheat.
• Heat a cast iron or other oven-proof skillet on the stove top over high heat for 30 seconds. Add the butter and the smoked paprika and stir together as the butter melts.
• Once the butter is just beginning to bubble up, add the celery and stir together. Cook for about 30 seconds, then add the wine mixture and cook for an additional 2 minutes, stirring occasionally.
• Add the fish to the frying pan and gently stir to get some of the sauce onto to the fillets. Immediately transfer the frying pan to the oven (use whatever rack allows you to get the frying pan close to the broiler).
• Broil for 4-5 minutes, or until the sauce, celery, and fish as starting to brown at the edges. Remove from heat and serve with black rice (see note below) or the side of your choice.

SOUFFLE OF DOVER SOLE WITH CRAB, GINGER AND LEMON GRASS

Steps:

• 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. Refrigerate until needed.
• Make the sauce: Combine the vegetable stock, ginger and lemon-grass. Reduce by half. Add heavy cream and butter. Season with salt and pepper. Strain sauce. Keep warm in a small saucepan.
• Make the souffle: Combine sole fillet, egg yolk, whole egg, cream, salt and pepper. Puree until smooth. Whip egg whites until stiff peaks form. Fold egg whites into puree. Layer crab meat and souffle mixture into sole circles, starting with the crab. Use half an ounce of crabmeat total per sole fillet. Squeeze lemon juice over crab during layering. Place souffles in a preheated 375 degree oven for 7 minutes. Souffle should be golden brown. 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.

STEAMED GINGER SOLE WITH LEMON SOY SAUCE

Steps:

• Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl. Add the scallion whites to the sauce.
• Mix the scallion greens with the ginger in another small bowl.
• Lay the sole fillets on the work surface, skin-side up (look for the side with the herring bone pattern). Cut the fillets lengthwise along the natural seam that runs down the center of each piece. Lightly season the skin-side of the fish with salt and pepper. Then scatter the scallions and ginger on top. Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the scallion on the inside. Secure with a toothpick if desired.
• Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Lay the Napa leaves in a bamboo or collapsible steamer. Stand the fish rolls on the Napa, and scatter the shiitake mushrooms and sliced carrot around. Set the steamer over the water, cover, and cook the fish until it is barely cooked through, about 6 minutes. Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 minutes more.
• Divide the Napa, sole, shiitakes, and carrots among 4 plates and drizzle with the sauce. Serve.