Paul Carter, Executive Chef,
The PhoenicianNage of Dover Sole & Langoustine with Carrot4 large Dover Sole fillets
20 Langoustine tails
¼ pint jus de nage
40 coriander leaves, cut into julienne
3oz butter
2oz carrot, cut into julienne 1½"long
Lemon juice
Salt and white pepper
1. Cut the sole into goujonettes. 6 per fillet.
2. Blanch the langoustine tails in rapidly boiling water for 10 seconds only. Remove from the water, leave to cool and then peel.
3. In a large pan bring the jus de nage to a light boil and then add the sole. Cook gently for 1½ minutes turning gently to ensure even cooking.
Add the coriander and allow it to infuse for a few seconds before adding the langoustine tails.
Bring the nage back up to just below the boiling point and continue to cook for an additional 2 minutes turning the fish gently to ensure even cooking.
Remove the sole and langoustine from the liquid and keep warm.
4. Strain of ½ the poaching liquid. Gently mix in the butter. Add the carrots julienne, lemon juice and seasoning. Leave on a gentle heat for about 1 minute to allow the carrots to cook.
5. Assemble the plates.
Jus de Nage2 white onions 1 leek
2 celery stalks 5 whole carrots
1 whole head of garlic cut in half 6 slices of lemon
8 white pepper corns crushed 20 pink peppercorns
1 ay leaf 2 star anise
3 pints cold water 1/3 pint dry white wine
Sprig each of parsley, coriander,
tarragon, thyme and chervil
1. Coarsely chop al of the vegetables and place them in a pot with the garlic, lemon, peppercorns, bay leaf and sat anise. Add enough water to cover and bring to a boil.
2. Reduce the heat and allow to simmer for 12 minutes. Add the herbs and cook for another 2 minutes only.
3. Remove the pan from the heat and add the wine. Pour into a large container and allow to infuse in the refrigerator for 2 days.
4. Strain the stock through a muslin lined sieve
