DOVER SOLE, RICOTTA AND SPINACH STUFFING AND FETTUCINE TRUFFLE BUTTER

Recipe by Leandro Jaszchuk, Restaurant Chef at Royal Poinciana Golf Club, Naples, Florida, USA
Image by Stephanie Starr

Serves 4

Ingredients

• 2 - 16 ounce Dover Sole 

Ricotta Spinach Filling

• 1 cup Ricotta 
• 2 cups Spinach
• 1 cup Parmesan Cheese
• Salt and Black Pepper

Fettuccine Truffle Butter 

• Handmade Fettuccine
• 1 pound Unsalted Butter
• 4 Tablespoons BlackTruffle (sliced)
• Salt and Black Pepper
• 1 cup White Wine
• 1 cup Pecorino Cheese (shredded)

Orange and Balsamic Beurre Blanc

• 2 whole Shallots
• 2 Oranges
• 3 Tablespoons Balsamic Vinegar
• 1/2 pound Unsalted Butter
• 1 cup White Wine

Garnish

• 3 Tablespoons Squid Ink
• 1 cup Microgreens
• Broccolini

Preparation

Dover Sole

Debone the Dover sole and portion into four filets.

Ricotta Spinach Filling

Blend in a robot coupe, the spinach, ricotta, parmesan cheese, salt, and black pepper.
Put the mix in a pastry bag and save it in the refrigerator. 
 
Fish Stuffing

Place Ricotta Spinach filling on one end of the filet and roll until you get a cylinder.
Bake for 5 minutes at 400°F.

Pasta

Boil salted water in a pasta pot. 
Cook the pasta for about six minutes
Heat a pan with butter, add the truffle slices, salt, pepper, and white wine, place the cooked pasta in the butter and finish with pecorino cheese.

Orange and Balsamic Beurre Blanc

Reduce 1 cup of  white wine with chopped shallots, oranges, and balsamic vinegar. Add little by little the 1/2 pound of butter.

Assembly

With a brush, draw two crossed lines with the squid ink; at the crossroads, place the fish and face the pasta aside from the sauce. Decorate with microgreens, edible flowers, and broccolini.

Wine Match

Chane Bleu, Rose, Rhone, France.

The Royal Poinciana Clubhouse. Painting by Golf Artist Graeme Baxter