Sole & Salsify with Brown Butter Sauce
by Rachel Lim
@ 02 Oct 2015
2 Dover soles (each 500g),
cut slits on both sides
600ml salted water
40g corn flour
4g smoked paprika
20ml grape seed oil
Brown Butter Sauce
60g unsalted butter
15g diced shallots
12g whole capers
18ml Chardonnay vinegar
10g chopped parsley
Salsify
6 salsify stalks, scrubbed clean
4 thyme sprigs
20ml grape seed oil
Sea salt, to taste
For the brown butter sauce: Gently heat the unsalted butter in a saucepan over a low heat until its milk solids turn dark golden brown. Add in the diced shallots, whole capers and Chardonnay vinegar. Whisk well and remove saucepan from the heat. Add in the chopped parsley and set the brown butter sauce aside.
For the salsify: Place the salsify stalks onto a sheet of aluminium foil, and top with the thyme sprigs and drizzle with grape seed oil. Season to taste with sea salt and fold the aluminium foil over to form a pouch. Place the pouch onto a baking tray, and bake in a preheated oven at 160°C for about 30 minutes. Remove the baked salsify from the oven and set aside to cool. Once cooled, remove the skins. Keep warm.
Place the soles in a pot of salted water for about 10 minutes. Remove, and pat dry with absorbent paper towels. Dredge the soles with corn flour and smoked paprika and set aside. Heat the grape seed oil in a sauté pan and sear the breaded soles on both sides until golden browned. Place each seared sole onto a serving plate and add the baked salsify on the side. Drizzle with brown butter sauce. Serves 2
* This recipe can be found in September-October 2014 Issue.
