Souffle Of Dover Sole With Crab, Ginger And Lemon Grass
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1
Salt2 tbsps
Butter (melted)2 cups
Vegetable Stock1 cup
Heavy Cream1 tbsp
Unsalted Butter1
Egg Yolk60 g
Crab Meat4 sprigs
ChervilDirections:
1
Make the sole: Lightly score the skin side of the sole fillet to keep the sole from the shrinking
2
Season sole with salt and pepper and brush with the melted butter
3
Turn sole on its side, and form a circle, skin side in, with the fillets
4
Secure with a toothpick
5
Place on a lightly greased non-stick baking tray
6
Refrigerate until needed
7
Make the sauce: Combine the vegetable stock, ginger and lemon-grass
8
Reduce by half
9
Add heavy cream and butter
10
Season with salt and pepper
11
Strain sauce
12
Keep warm in a small saucepan
13
Make the souffle: Combine sole fillet, egg yolk, whole egg, cream, salt and pepper
14
Puree until smooth
15
Whip egg whites until stiff peaks form
16
Fold egg whites into puree
17
Layer crab meat and souffle mixture into sole circles, starting with the crab
18
Use half an ounce of crabmeat total per sole fillet
19
Squeeze lemon juice over crab during layering
20
Place souffles in a preheated 375 degree oven for 7 minutes
21
Souffle should be golden brown
22
Assemble the dish: Using a spatula, carefully remove the souffle to a serving plate
23
Spoon sauce around edge of plate
24
Garnish each plate with three grapefruit segments and sprigs of chervil