Dover Sole, lovage, shellfish, sea vegetable minestrone

Clare Smyth

Clare Smyth

11th February 2016

Dover Sole, lovage, shellfish, sea vegetable minestrone

As part of The Staff Canteen Live- Skillery, Clare Smyth will be creating Dover Sole, lovage, shellfish, sea vegetable minestrone for her demonstration at Hotelympia 2016- supported by the Craft Guild of Chefs and in association with Westlands. Tickets are still available and can be purchased here- www.hotelympia.com/whats-on/the-staff-canteen-skillery. If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel- www.youtube.com/user/StaffCanteen

Ingredients

  • Braisage
  • 250g u/s butter
  • 10 button mushrooms, finely sliced
  • 4 long shallots, finely sliced
  • 400ml Noilly Prat
  • 1.5 ltr fish/vegetable stock
  • 1 sprig of thyme/bay
  • 2 cloves of garlic
  • Dover Sole
  • 1x 800g-1kg Dover sole
  • 1ltr water
  • 100g fine sea salt
  • Garganelli
  • 250g 00 pasta flour
  • 3 egg yolks
  • 2 whole eggs
  • pinch of sea salt
  • 10ml olive oil
  • Shellfish
  • 100g Razor clams
  • 100g large mussels, de-bearded
  • 100g clams or cockles
  • 50g small diced mire poix
  • 100ml white wine
  • Coco beans
  • 200g fresh coco beans
  • 250ml chicken stock
  • 250ml water
  • 1 bouquet garni (garlic, thyme, bay and black peppercorns)
  • Lovage Oil
  • 2 bunch lovage
  • 250ml olive oil
  • Salt to taste
  • Sugar to taste
  • Shellfish Broth
  • 1 ltr vegetable stock
  • 50ml white wine
  • 1/2 carrot
  • 1 stick of celery
  • 6 button mushroom
  • 2 spring onions
  • 1 long shallot
  • 1 sprig thyme
  • 1 clover garlic
  • Sea Vegetables
  • 50g rock samphire
  • 50g march sampshire
  • 30g sea beet
  • 30g sea purselane
  • Garnish
  • 12 nasturtium leaves
  • 12 borage shoots
  • 12 bronze fennel shoots
  • 12 penny worth shoots

Method

Braisage

Sweat off the shallots and mushrooms in the butter until tender, do not allow to colour. Add the garlic, thyme and bay along with the Noilly Prat. Reduce by half. Add the stock and bring to boil, season. Reduce by half, then pass through a fine chinois and emulsify with a blender.

Dover Sole

Firstly wash the sole. Dip the tail into boiling water and then pull off the skin towards the head. Trim off all the fins and remove the head. Using a serrated knife, cut the fish in half down the spine. Remove the guts and liver.

Now mix the water and salt together and brine the sole portions for 30 minutes. When complete, remove the fillets from the brine and pat-dry with a towel. Glaze each portion of fish with a little olive oil and wrap individually in cling film; then vacuum pack.

To cook the sole, place it in a water bat at 50c for 25 minutes. Remove from the bag and place in the braisage. Cook for a further 2 minutes covered with a cartouche. Turn the fish over and cook gently for another 2 minutes, until the fish is cooked. Remove the fillets off the bone and trim.

Garganelli

To make the pasta, place the flour and salt into a food processor. Turn on the machine and gradually add the eggs and olive oil until a fine crumb is achieved. Turn the dough in cling film and rest in the fridge for 1 hour.

Once rested, roll and work the pasta using a pasta machine or dough break, to a finished thickness of 2mm. Cut into 2cmx2cm squares. Take each square and roll around a 2mm dowel from one point to the other and secure with a little egg wash or water. Remove the dowel and place on pasta drying rack. To cook the pasta, cook in seasoned boiling water for 3 minutes until tender. Refresh and store for later.

Shellfish

Wash all the shellfish under running cold water for 20 minutes. Drain off the water. Place three small lidded pans on the stove and get them really hot. Divide the mire poix between the shellfish. One at a time, add the shellfish to the pans with the mire poix and 50ml of white wine in each, quickly replacing the lids. Cook on high heat until the shellfish open. Once open, strain off the liquids and chill, along with the shellfish, quickly.

Remove the shellfish from the shells and clean and trim them. The razor clams need to be cut on the diagonal (usually 5 slices per clam). Set aside in the fridge.

Coco beans

Place all ingredients in a cocotte and bring to the simmer. Season and cook gently until the beans are tender. Once ready, cool the beans in the liquor and store in the fridge for later.

Lovage oil

Wash and pick the lovage. Place all the ingredients into a Thermo Mix and blend on full speed for 3 minutes at 70c. Season and cool down over an ice bath. Once cool, hang in muslin cloth for 12 hours in the fridge. Vacuum pack and save for later.

Shellfish Broth

Wash and finely slice the vegetables. Place all the ingredients into a pot and bring to the boil. Turn the heat down and simmer until 1/3 reduced. To finish the broth, use the shellfish cooking juices to season. Cool as quickly as possible.

Sea Vegetables

Wash, trim and pick the sea leaves.

To finish

Lightly warm through the coco beans and shellfish. Add the blanched sea vegetables. Season and finish with a little lemon juice and fresh zest.

Arrange the garnish in the centre of a bowl. Place the glazed fish on top and garnish with the fresh herbs and shoots. Bring the broth to the boil and finish with a good amount of lovage oil. Serve.

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