Recipe courtesy of Rick Moonen

Dover Sole Goujonettes with Watercress, Wasbi Creme Fraiche, Spicy Red Pepper Reduction, Balsamic Syrup

  • Level: Easy
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Ingredients

WASABI CREME FRAICHE:

1/4 cup wasabi powder

1/4 cup water

1/2 cup creme fraiche

1 1/2 lemon juice

Salt to taste

Dissolve wasbi powder in water. Whisk in creme fraiche and lemon juice.

Season with salt to taste.

SPICY RED PEPPER REDUCTION:

3 cups red pepper juice (approximately 7 to 9 peppers, depending on size)

1 cup port wine

1 tablespoon Thai Chili Garlic Sauce Oelek

Salt to taste

BALASAMIC SYRUP:

2 1/2 cups balsamic vinegar

1 small white onion, diced

SOLE AND SALAD:

1/2 cup flour

3 eggs beaten

1 cup breadcrumbs for breading

4 each (18 ounce) Dover Sole, skin off, fillets and cut into 1/2 thick and 4 inches long strips

1 cup Soy oil

2 bunch watercress

2 each lemons

3 tablespoon extra virgin olive oil

Directions

SPICY RED PEPPER REDUCTION:

  1. Remove core and stem from the pepper, cut the pepper into pieces and run through juicer. Combine pepper juice and port wine and reduce down to 3/4 to 1/2 a cup. Add Thai Chili Garlic Sauce last minute, stir and strain. Reserve until needed.

BALASAMIC SYRUP:

  1. Reduce vinegar and onions down to approximately 1/4 cup liquid. Strain and discard the onions. Reserve until needed.

SOLE AND SALAD:

  1. Put flour, egg, and breadcrumbs in 3 separate deep dishes. Season sole strips with salt and pepper and dip into flour first. Roll on a flat surface and with the curvature of your palm form into the shape of a small fish (tapered at each end.) Transfer into beaten egg, remove and put into bread crumbs, coat well. Roll again on a flat surface to keep the shape. Heat soy oil in a heavy duty skillet over medium-high heat until it reaches 350 degrees. Place breaded Sole in hot oil and fry until golden brown in color, for approximately 2 minutes. Remove from pan and place onto paper towels. Pick watercress of the big stems . Squeeze lemon juice and drizzle olive oil over watercress, season with salt.
  2. PLATING: Mound salad in middle of the plate and arrange Sole around it. Drizzle the three different sauces onto plate, in any desired pattern.

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