The Recipe
Fillet of Dover sole, mussel and clam ragoût, courgette ribbons, swiss chard and a caviar cream
COOK TIME : 2 hoursPREP TIME : an hour
From BBC - Food
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 2 Dover soles
- 1-2 tbsp olive oil
- 75g/2½oz butter
- and freshly ground saltblack pepper
- 1 fennel
- 2 onions
- 1 celery
- 2 leeks
- 4 garlic
- head and bones from Dover sole
- 3 peppercorns
- 3 bay leaves
- 1 star anise
- 350ml/12fl oz white wine
- 1 sprig fresh thyme
- 2 carrots
- 8 mussels
- 8 clams
- 100ml/3½fl oz double cream
- 50g/2oz cold butter
- 25g/1oz farmed Sevruga caviar
- 1 green courgette
- 1 yellow courgette
- 1 tbsp sugar
- , to taste salt
- 200g/7oz lamb sweetbreads
- 1 tbsp olive oil
- 100ml/3½fl oz lamb stock
- 8 stalks swiss chard
- 50g/2oz butter
- reserved mussel and clam meat
- 1 free-range egg
- 2 tbsp caviar
- 1 slice sourdough bread
- 1 tbsp chopped fresh dill
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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