Dover Sole Medusa Recipes

DOVER SOLE MEDUSA

Steps:

• For the beurre blanc: cook the shallots and wine over high heat in a medium saucepan until the wine has reduced nearly completely.
• Reduce heat; add cream and cook until reduced to a very small amount.
• Whisk in butter, one piece at a time until completely blended.
• Strain sauce and keep warm over warm water.
• Skin the fish and remove heads; filet away from the ribs, leaving the meat attached at the tail.
• Add head, skin and ribs to fish stock.
• Cut each fileted side into 8 lengthwise strips.
• Bring the stock or clam juice to a boil in large saucepan; reduce to a simmer.
• Gently lower the fish by the tail into the liquid.
• As the fish cooks, the strips should curl slightly; cook for about two minutes.
• Gently remove fish from pan and drain on absorbent paper; keep warm.
• Heat olive oil to 350F in a small pan; cook fennel sprigs until crisp (about two minutes).
• Remove from pan and drain on absorbent paper.
• Season the fish to taste with salt and pepper.
• Arrange each fish attractively on warmed serving plates.
• Sprinkle with capers and garnish with fried fennel.
• Pour warm beurre blanc around the outside of the fish.