Friday, March 24, 2017

Poached Filet of Sole with Beurre Noir Mushrooms and Almond Couscous






     Light Delicate Poached Sole with Savory Black Butter Mushrooms!
     Beurre Noir is black butter.  Beurre Noir is made by cooking whole unsalted butter over a moderate heat till the butter turns a dark brownish black color.  The Beurre Noir can be clarified bt pouring it through a paper filter or it can be served with the tiny bits browned milk fat intact for more flavor.  Beurre Noir is a classic choice for Poached Skate and it tasted nice with Baked Scallops.  Beurre Noir also tastes nice with a poached delicate flavor whitefish, like Sole.
     When I first published this recipe, nearly every kind of Sole was sustainable.  Now only a few Sole species in select fisheries around the globe are available in sustainable numbers.  It is best to check the sustainability status before purchasing Sole of any kind, so the dining experience will be guilt free.  To check the sustainability status, follow this link:  Monterey Bay Seafood Watch    

     Almond Couscous:
     This recipe yields 2 petite portions.
     Almond Couscous adds a nice contrast to the deep hazelnut flavor of Beurre Noire.
     Small Couscous Pasta mimics Millet Grain.  The texture of Small Couscous can vary, depending on how much water is added.  For a slightly sticky Small Couscous, the proportion of water should be a little bit more than the measurement of Couscous.   
     Step 1:  Heat a sauce pot over medium low heat.
     Add 1/2 tablespoon of olive oil.
     Add 1 1/2 tablespoons of almond slivers.
     Gently sauté till the almonds turn a light golden brown color.
     Step 2:  Add 1/2 cup of water.
     Add 1/3 cup of Small Couscous.
     Add 1 pinch of sea salt and black pepper.
     Bring the liquid to a simmer while stirring occasionally.
     Step 3:  Reduce the temperature to low heat.
     Place a tight fitting lid on the pot.
     Simmer and steam till the Couscous absorbs the water and the texture is fluffy.
     *This only takes 3 to 5 minutes.
     Step 4:  Remove the pot from the heat.
     Remove the lid.
     Stir the Couscous.
     Place the lid back on the pot and keep the Almond Couscous warm on a stove top.

     Wine Poached Mushroom Wedges:
     This recipe yields 1 garnish portion.
     Precooking the mushrooms in white wine will give them a lighter color and a nice flavor that goes well with Beurre Noir!
     Step 1:  Place a small sauce pot over medium/medium low heat.
     Add 1/3 cup of dry white wine.
     Add 1/3 cup of petite Button Cave Mushroom wedges.
     Poach the mushroom wedges till they are tender and most of the wine evaporates.
     Step 2:  Remove the pot from the heat.
     Keep the Wine Poached Mushroom Wedges warm on a stove top.
 
     Poached Filet of Sole:
     This recipe yields 1 portion.
     Step 1:  Select 1 Sole Filet that weights 6 to 8 ounces.
     Step 2:  Select a sauce pot that is a little bit wider than the sole filet.
     Add 1 1/2 cups Fumet (light white fish stock).
     Add enough water to the pot, so the liquid is 3" deep.
     Step 3:  Add 1/6 cup of sliced onion.
     Add 1 partially crushed whole garlic clove.
     Add 1 bay leaf.
     Add 6 black peppercorns.
     Add 2 slices of lemon.  (3/16" thick)
     Add 1/4 cup of dry white wine.
     Add 2 pinches of sea salt.
     Step 4:  Place the pot over medium heat.
     Bring the Court Bouillon to a gentle boil.
     Step 5:  Reduce the temperature to low heat.
     Gently simmer till the onions are tender and the flavors meld.  (About 5 to 10 minutes.)
     *Add water if the level of liquid drops below 3".
     Step 6:  Place the sole filet in the Court Bouillon.
     Raise the temperature to medium heat.
     Bring the Court Bouillon to a gentle boil.
     Poach the filet of sole till it is almost fully cooked.
     Step 7:  Reduce the temperature to very low heat.
     Keep the filet of sole warm in the Court Bouillon till the Beurre Noir Mushrooms are made.

     Poached Filet of Sole with Beurre Noir Mushrooms and Almond Couscous:
     This recipe yields 1 petite portion.
     The Beurre Noire can be served with the dark brown milk fat bits for extra flavor.  The Beurre Noir in the photo examples above was not strained.
     The Beurre Noir should be piping hot when it is poured over the fish, so the entrée must be plated quickly before the Black Butter cools down.
     Step 1:  Heat a small sauce pot over medium heat.
     Add 2 tablespoons of Unsalted Plugra Butter.
     Add 1 small pinch of sea salt.
     Cook the butter till it turns a dark brownish black color.
     Reduce the temperature to very low heat.
     Step 2:  Carefully use a slotted spatula to remove the sole filet from the Court Bouillon.
     Place the sole on the front half of a plate.
     Place the Wine Poached Mushrooms on the sole filet and cascade a few of the mushroom wedges onto the plate.
     Step 3:  Use a custard cup mold to place 1 portion of the Almond Couscous on the back half of the plate.
     Place 1 petite portion of a vegetable of your choice next to the Couscous.  (Buttered Dill Weed Carrot Dimes are nice!)
     Step 4:  Pour the hot Beurre Noir over the sole filet and mushrooms.  (About 1 1/2 to 2 tablespoons is plenty.)

     This simple French café style entrée is fairly easy to make and the flavor will please guests! 

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