RACK OF DOVER SOLE

Clean the fish by removing the head, intestine and stomach
Remove fillets on each side on the belly side
Cut the bones with small scissors
Butterfly the fillets with the outside of the belly without making a hole on the spine
Flip it, blench the bones and remove all the flesh from it
Brine the fish for 10 minutes in the Kombu brine
Put it on the side to dry

SCALLOPS MOUSSE

Freeze robot coup. Blitz the fresh scallops with the egg white, cream, salt. Finish with scallop dashi and lemon zest. Pass through tamis, add zest. This will be used to stuff the Dover sole.
Put everything in the piping bag and pipe it inside the rack of the Dover sole.
Flip back the fillet on the top of the sole and roll it in cling film trying to keep the bones straight
Portion the rack in 4 to 5 portions
Put them in the beurre noisette which is kept at 50C inside the water bath
We take the fish out and drain all the butter. We don’t want butter dripping on the plate.

WHITE ASPARAGUS

Cook it with a bit of ascorbic acid, UHT cream and salt. We cook it in sous vide for 22 minutes at 88C in a steamer.

CITRUS HOLLANDAISE

Montee our egg in a Thermomix at 75C we wish until the egg is a sabayon
Slowly add citrus liquid and the other ingredients
After this add slowly the oil.

HERB PUREE

Blanch and blitz the ingredients together for six minutes adding the lovage and the parsley in the last four minutes and the chevil and dill in the last two minutes. Paco, churn on the day

PLATING UP

Add the two asparagus, one upside down to the other
Add a teaspoon of caviar on the top of the asparagus
Build the herb puree in small dots on the top
Add the croutons and the fresh herbs
The rack of the Dover sole will then come last and sit next to the asparagus
We will foam the hollandaise in a saucier and it will be served at the table