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Dover sole & truffle dish



We're going to make a delicious dover sole dish with the last truffle that I brought from Italy. First we're going to fillet the sole and stuff it with a mushroom farce. Then we serve it with a truffle cream sauce, a cauliflower & toasted garlic cream and some samphire.



The truffle cream sauce

200 grams

shallot

4 grams

salt

50 grams

sherry

50 grams

white wine

1 liter

vegetable broth

700 grams

cream

1

bay leaf

15 grams

black truffle

Cut the shallots in half and remove the skin. Then chop them. Now heat up a frying pan, add a splash of oil and glaze the shallots together with the salt. Once the shallots have softened deglaze it with the sherry and the white wine. Let this reduce completely and then add the vegetable broth, the cream and the bay leave. Now also grate the truffle in the sauce. Here I use black summer truffle, that’s a very mild truffle and also the cheapest. That’s why you need that much. Let this reduce for around 40%. Then transfer it into a blender and blend till smooth. Once smooth pass it through a fine sieve and give it a taste for seasoning.



The cauliflower garlic cream

1 bulb

garlic

1

cauliflower

300 grams

vegetable broth

200 grams

cream

4 grams

salt

Xanthan gum

First cut the top off a bulb of garlic and transfer it on some aluminum foil. Drizzle some oil on top and season with flaky salt. Then cover it up and toast it at 180 degrees Celsius for around 1 hour. Meanwhile remove the green leaves from a cauliflower and cut the florets off the stem. I’m not using the stem for this video, but don’t throw it away. It’s delicious to roast it, cut it into a tartare, marinade it in sweet and sour and many other preparations. Then break the small florets and transfer 500 grams into a pan. Also add the vegetable broth, the cream and the salt. Then cover the pan with some parchment paper and bring it to a simmer. Let is simmer till the liquid is reduced. Then transfer it into a blender. After remove the garlic from the foil and press the garlic out of the peel. Add the toasted garlic to the cauliflower and blend it till smooth. Then add a knife tip of xanthan gum to prevent the cream from splitting. Blend the cream for another minute and keep it in your fridge for later.



The sole


Insert your finger underneath the gill between the meat and the skin and gently remove the skin from the head. Then hold it tight and pull the skin off the whole fish. Now do this as well on the other side. After, make an incision underneath the head and cut the fillet off by following the bones of the sole. Then turn it around and repeat the same process we just did. Keep the bones for later to make a sauce or broth. Then transfer the fillets on a metal tray and keep them in your fridge.



The mushroom farce

400 grams

mushrooms

1

shallot

200 grams

vegetatie broth

20 grams

sherry vinegar

30 grams

egg yolk

40 grams

butter

15 grams

samphire

First chop the mushrooms into a fine tartare. Here I use a basic mushroom, but you can use any mushroom you like. Then cut the shallot in half, remove the skin and chop it. Then heat up a frying pan, add a splash of oil and pan fry the shallots and the chopped mushrooms. Add some salt for seasoning. Once the mushrooms start to color add the vegetable broth together with the sherry vinegar and reduce this completely. Then transfer half into a blender and also add the egg yolk and the butter. Blend it till smooth. Once it’s smooth transfer it into a bowl and add the remaining fried mushroom. Then chop the samphire and also add it. Mix it well. Now transfer it into a piping bag and let it set in your fridge. After that take the sole fillets and season them with salt. Then pipe a thick line on the filets. Roll them up and keep them in your fridge.



How to start to finish the dish


For the garnish you only need two things. First slice some cauliflower on a mandolin in thin slices. Do this as well with the remaining black truffle. Then drizzle some oil on the sole and spread it using a brush. Now season with some flaky salt. Then pipe a thick line of the farce on top and cook them at 130 degrees Celsius for around 15 minutes. Meanwhile use the cauliflower cream to make a circle on a plate. The fill the circle with the hot truffle sauce. Now place the dover sole in the middle and pipe some cauliflower cream on top. Then decorate the top with the thinly sliced cauliflower, truffle, a couple dots of the cauliflower cream and some samphire tips.




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