Home Made Soy and Egg Beancurd and Plaice "Meuniere"
by Ling
@ 22 Oct 2013
Ingredients
Soy & Egg Bean Curd
250ml unsweetened soy milk
7 whole eggs, lightly beaten
Salt and soy sauce, to taste
Vegetable oil, for deep-frying
Plaice “Meuniere”
1 whole plaice (about 800g), de-boned and filleted
1 lemon, juiced
Salt, Worcester sauce and freshly ground black pepper, to taste
Extra virgin olive oil, for pan-searing
75ml white wine
25ml fish stock
Tabasco sauce and espelette, to taste
50g unsalted butter, softened
Sautéed asparagus, chanterelle and morel, for serving
Speckstippe, for garnishing
Preparation
For the soy & egg bean curd: Mix all the ingredients except the vegetable oil in a mixing bowl. Pour the soy and egg bean curd mixture into a heatproof mould and steam in a hot steamer at 80˚C until set. Cut the steamed soy and egg bean curd into squares. Set aside.Heat the vegetable oil until smoking point and then deep-fry the soy and egg bean curd squares until golden browned. Remove and drain on absorbent paper towels.
For the plaice “meuniere”: Season the plaice fillets with lemon juice, salt, Worcester sauce and freshly ground black pepper to taste. Heat the extra virgin olive oil in a frying pan and pan-sear the plaice fillets on all sides until browned. Remove from the pan-fried plaice fillets from the heat and deglaze the frying pan with white wine and fish stock. Simmer the sauce until reduced. Season with Tabasco sauce and espelette to taste. Monté the sauce with unsalted butter.
Place 3 deep-fried soy and egg bean curd squares onto each serving plate. Place the pan-seared plaice fillets onto the serving plate and drizzle the sauce over. Serve with the sautéed asparagus, chanterelle and morel and garnish with speckstippe.
Serves 4
