Ingredients (recipe for 4
servings)
For the sole
- 1.8kg sole (900g/ piece)
- 10g black truffles
- Pinch of French sea salt “Fleur de sel”
- 40g slightly-salted butter
- 40g truffle perfume crust
For the truffle crouton (100g)
- 45g butter
- 40g bread crumbs
- 16g minced truffle
- 10g puree of truffles (below)
- 2g garlic
For the truffle puree (150g)
- 150g truffle
- 0.5cl truffle oil
For the truffle-scented spinach (220g)
- 180g spinach
- 30g truffles diced small
- 50g cream
- 10g butter
- 10g truffle oil
- 45g shallots, chopped
- Salt and pepper
For the champagne sauce (1.3 litres)
- 110g butter
- 200g mushroom of Paris, sliced
- 5g course-ground pepper
- 100g shallots, sliced
- 50g celery
- 10g lovage, sliced
- 75dl champagne
- 200g lobster claws
- 2dl shellfish jus
- 5dl cream
- 40g lemon
For the clarified consommé (600ml)
- 50g green part of leek
- 150g sole trimmings
- 1 very matured tomato, about 60g
- 80g egg white
- French sea salt "Fleur de sel"
For the consommé of sole (1 litre)
- Sole bones
- 40g butter
- 50g shallots
- 50g onions
- 100g mushrooms
- 1 pc tip of thyme
- ½ pc laurel leaf
- 60cl water
- 40cl Champagne
- ¼ cac chilli
- Parsley stems
- French sea salt “Fleur de sel”
For the crawfish (1.5kg)
- 5kg big ‘red-legged’ crawfish
- 500g concentrated fumet of crawfish (below)
- 5l court bouillon (nage écrevisse, below)
- 1g ascorbic acid
For the nage ecrevisse (5 litres)
- 5cl white vinegar
- 100g coarse grained salt
- 5g white pepper in grain
- 5g coriander in grain
- 15g dry fennel
- 75g lemon
- 8g garlic
For the fumet of crawfish (700g)
- 8 pc big ‘red-legged’ crawfish
- 40 pcs crawfish heads
- 6cl olive oil
- 60g butter
- 80g butter of fennel
- 20g garlic
- 120g very matured tomato
- 50g tomato paste
- 10cl dry white wine
- 10cl cognac
- 50cl fumet of lobster (below)
- 30cl water
- 1pc scent bouquet (tails of parsley, thyme, ½ laurel
leaf)
- 5g dry fennel
- ½ bunch basil
- 2g black pepper
For the lobster fumet (700g)
- 6 heads lobster without shell
- 100g fresh fennel
- 100g white onions
- 12g garlic
- 500g tomato
- 30g tomato concentrate
- 4cl fine champagne
- 10cl olive oil
- 80g butter
- 1 bunch fresh basil
- Pepper grains
- wild fennel
To finish (per serving)
- 1 pc Sole
- 50g Truffle-Scented Spinach
- 30g Champagne Sauce
- 50g Consommé of Sole
- 20g Mushroom of Paris
- 5g truffles
- 45g Crawfish
Method
For the
lobster fumet
- Cut the entire
lobster bisque and the lobster heads into large round slices. Cook in a
cast-iron casserole with some olive oil.
- Add butter and
caramelize. Add onions, fresh fennel and garlic with skin. Sweat without
browning, then add the tomato paste and fresh tomatoes and let stew to remove
the acidity.
- Deglaze with
some brandy, reduce the liquid.
- Moisten with
concentrated fumet, add the dry fennel and cook for 40 minutes over low heat.
- While cooking,
skim off the impurities without removing the grease.
- Add the
crushed pepper grains and the basil bouquet and leave simmering for 20 minutes
on the corner of the heat source.
- Drain the
stock of carcasses, and then crush them in a fat-masher and filter.
For the
crawfish fumet
- Cut the
crayfish into small regular cubes, heat the olive oil in a cast-iron casserole
and sauté quickly with the crayfish heads.
- Add the garlic
cloves and the pre-cut aromatic garnish. Sweat for 3 minutes, then add the
tomato paste and caramelize everything in butter.
- Deglaze with
the cognac and the white wine. Let the alcohol evaporate and add the fumet of
lobster and some water so that the crayfish is completely covered.
- Add the
bouquet of aromatic herbs and the dry fennel and cook for 30 minutes.
- At the end of
the cooking, add a half-bunch of basil and the grains of black pepper and leave
to infuse for 15 minutes.
- Pass all ingredients through a fat-masher to extract
the maximum flavour and filter through a sieve.
- To make the
concentrated fumet, cook to reduce to 130ml.
For the court
bouillon of crawfish (Nage écrevisse)
- Cook all
ingredients together with 5
litres of water.
For the
crawfish
- Bring 4 litres
of court bouillon to the boil.
- Kill and clean the crayfish. Boil in the court bouillon, normally around
2 minutes to reach boiling point.
- Shell
immediately. Keep the crayfish tails in 1 litre of cold bouillon with 1g of
ascorbic acid. Reserve in a vacuum bag, on ice. When needed, roll the crayfish
in the concentrated fumet of crayfish.
For the sole
consommé
- Drain the fish
bones over a sieve.
- Wash, drain
and sieve the mushroom trimmings.
- Peel, wash and
chop the onions and the shallots in a regular size.
- Make an aromatic bouquet with parsley stems,
the thyme and the laurel-leaves. Melt the butter in a casserole, add the
aromatic bouquet, and sweat without colouring.
- Add the fish
bones and cook gently for 5 minutes without colouring.
- Moisten with
cold water and the champagne; add the bouquet, the sliced mushrooms and some
salt. Bring to boil.
- Simmer gently for
20 minutes and skim as often as possible.
- As soon as the
cooking time is over, remove the pan from the heat, add pepper and let the
consommé settle for 10 minutes.
For the
clarified consommé
- Wash the green
part of leek and pat dry.
- Remove the
stem of the tomato, wash, cut the tomato into quarters and remove the seeds.
- Mince the sole
trimmings, leek and tomato finely. Add the egg white, lightly season with sea
salt and mix vigorously.
- Transfer the
sole consommé to a pan high enough to skim off the scum. Stir constantly until
it boils.
- Gently simmer
for 10 minutes on the edge of the stove so that a cap is formed for clarifying
the stock.
- Adjust the
seasoning; filter the stock through muslin placed over a stainless steel
container. Cool immediately.
For the
champagne sauce
- Quickly fry
the lobster claws in butter without browning.
- Add the
shallots and celery, sweat on the corner of the stove. Deglaze with half of the
champagne. Reduce half of the jus.
- Add the sliced
mushrooms, the shellfish juice, and the cream and concentrated fumet. Cook for
30 minutes over low heat.
- Add the lovage
and the pepper. Leave to infuse for 20 minutes.
- Filter, store
in freezing compartment. To use, heat the preparation to 80°C, season. Add the
rest of the champagne and 40g of emulsified butter.
For the
truffle scented spinach
- Blanch the
spinach in salted water (20g salt/L).
- Cool, drain,
squeeze and finely chop the spinach.
- Sweat the
shallots in butter and oil. Add the diced truffles, pour in the cream, cook for
5 minutes and add the chopped spinach.
- Correct the
seasoning and set aside.
For the
truffle puree
- Sweat the
truffle in a little olive oil. Moisten with mineral water and cook, covered,
over low heat for 20 minutes.
- After cooking,
mix the truffles with the cooking juices in a thermo blender to obtain smooth
puree.
For the
truffle croutons
- Melt the
butter in a frying pan, add breadcrumbs and stir constantly with a whisk until golden.
- Remove from
heat and cool over ice. Before it is completely cooled, add the chopped
truffle, the truffle puree, the chopped garlic and a tour of the milled pepper.
- Spread the
crust between two sheets of baking paper. Make sure that it is regular and as
thin as possible. Let harden.
- Cut out a rectangle
12cm x 3cm and store in the freezer.
For the sole
- Clean and gut
the sole. Remove the white and
grey skins. Fillet and remove delicately the outside membrane with a thin-bladed knife.
- Flatten the
fillets by placing them between 2 plastic sheets, which have been previously
moistened to prevent the meat from sticking to the plastic sheets.
- Spread the
thicker fillet (from the side opposite the stomach) on a board. Butter the
fillet lightly, season with a little French salt and lay down slices of
truffle.
- Season again
with some French sea salt and put the other fillet on upper part of the truffles.
- Roll the
fillets by enveloping them tightly in plastic wrap for vacuum cooking (pressure
at 3.2/welding 7).
- Immerse the
vacuum bag of fillets in a bath at 85°C for 5 minutes, and then leave the
fillets in the vacuum bags to rest for 2 minutes.
- Remove the
fillets from the bag. Put the truffle crouton on upper and brown lightly under
the broiler.
- Bevel the
sole.
To finish
- Put the truffle-scented spinach in the centre of a
Reynaud rectangular plate. Put the sole on upper of the spinach.
- Spray the plate with the emulsified Champagne sauce.
- Put 3 frozen crayfish in a separate bowl.
- Decorate with a thin julienne of truffle and sticks of
mushroom.
- Serve the broth in a transparent sauce boat.
- Decorate the plate with chervil and truffle juliennes.
Back to Recipe List