Dover Sole with White Asparagus, Caviar, Royal Glacage and Grapes

Recipe by Derin Moore, CMC at Grey  Oaks Country Club, Naples, Florida, USA

Yield: Four Portions
 
Ingredients
 
Dover Sole  

• 4 ea. 16/20 Gulf Shrimp (peeled and deveined)     
• 1 teaspoon Dijon Mustard
  
• 1 pinch Cayenne Pepper
  
• 1/4 cup Heavy Cream
  
• 1 teaspoon Lemon Juice
  
• 2 whole Dover Sole (remove fillets)    
  
• Salt and Pepper (to taste)
  
• 2 Tablespoons Caviar

Asparagus Garnish

• 12 White Asparagus Spears (remove tough end)
  
• 8 toasted Brioche Croutons      
  
• 3 Tablespoons Toasted Almonds (sliced)
  
• 12 Green Grapes (sliced, peeled)   
  
• Chervil Leaves (as needed)   
  
• 2 teaspoons Lemon Oil
  
• Salt and Pepper (to taste)   

Hollandaise

• 1 Egg Yolk
  
• 4 ounces Clarified Butter (warm) 
  
• 1 ounce Water
  
• 1 Tablespoon Lemon Juice
  
• 1/2 teaspoon Worcestershire Sauce
  
• 1 splash Tabasco
  
• Salt and Pepper (to taste) 

Fish Veloute 

• 2 Tablespoons Olive Oil
  
• 2 Tablespoons Shallots
  
• 1/2 cup Leeks  
  
• 1 cup Celery (cut on a bias)
  
• 1 cup Chardonnay Wine
  
• 2 each Carcasses (from above Dover sole, cut into large pieces)  
  
• 1 ea. Bay Leaf
  
• 3 sprigs Thyme (fresh)
  
• 3 sprigs Tarragon (fresh)
  
• 3 sprigs Italian Parsley (fresh)
  
• 1 quart Fish Stock (substitute water)
  
• 1 cup Heavy Whipping Cream
  
• Cornstarch (as needed, slurry to thicken to nappe consistency)
  
• Salt and Pepper (to taste)   

Royal Glacage

• 1/3 cup Fish Veloute   
  
• 1/3 cup Heavy Whipping Cream (whip to stiff peaks)
  
• 1/3 cup Hollandaise Sauce   

Preparation

Dover Sole
Place the shrimp in a food processor and purée until smooth. Add the mustard, cayenne, and seasoning. Gradually add the cream to form a smooth mousseline. Place the flesh side of the sole down. On the skin side, pipe a small bead of shrimp mouse. Top with the other fillet. Trim ends for an even portion. Season lightly with salt and paper, then wrap carefully in saran wrap and tie off both ends. Gently poach in 150°F water to an internal temperature of 120°F. 

Hollandaise
Combine the yolk, water, Worcestershire, Tabasco, and lemon juice in a small metal bowl. Place over a small pot of simmering water and whisk until frothy and volume has tripled. Add the butter, whisking constantly to emulsify fully in a slow, gradual stream. Add salt and pepper to taste. Hold warm.
 
Fish Veloute
Sweat the shallots, leeks, and celery in olive oil without color. Add the wine and reduce by half. Add the sole bones and sweat for a few minutes to cook them. Add the herbs and stock. Simmer for 30 minutes. Strain through a fine chinois and add the cream. Simmer and thicken with the dissolved cornstarch. Adjust seasoning to taste. 

Royal Glacage
Warm the fish veloute. Gently fold in Hollandaise. Fold in whipped cream to lighten.
 
Assembly

Place the warm sole on the plate. Warm the asparagus, arrange the asparagus, and garnish with the listed ingredients artistically. Place the Hollandaise sauce on the plate. Finish with a quenelle of caviar on top of the sole. 

Wine Pairing

2017 Domaine Leflaive, Bâtard-Montrachet, Grand Cru, Burgundy, France.
~Victor Valdivia, Wine Director

 Grey Oaks Country Club’s indoor/outdoor Pool Café. Image courtesy Grey Oaks.