Steamed Lemon Sole With Wild Garlic, Lobster Bisque and Watercress

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Elegant but indulgent is hard to pull off. Best call the professionals – caterers McCrimmon & Reid delight with this impressive start to summer…

We like caterers who set out to impress in the same way as a top restaurant. Hampshire based McCrimmon & Reid pride themselves on providing food with personality and the kind of creativity that leaves your guests in no doubt that acclaimed professionals were in the kitchen, rather than your good self.

This elegant dish is perfect for the start of summer and has the added indulgence of a lobster bisque to make it something special. The lobster enhances the subtle flavour of the sole, with the peppery bite undercutting the whole dish.

Ingredients
Serves 2
1 large lemon sole, skinned and filleted
100g fresh wild garlic
100ml double cream
1 bunch of watercress
200ml lobster bisque
1 egg
1 lemon

Method
First, make the wild garlic and sole mousse. Roughly chop the two smallest fillets of sole.
Blend in a food processor on full power for 30 seconds, then add the white of the egg.
Blend for a further 30 secs. Add the double cream. Finely grate the lemon zest and add to the mix along with a generous pinch of sea salt and half the garlic leaves. Blend for a further 30 secs. Finally, scoop into a piping bag and refrigerate until required.

Next, lightly grease two 2.5 inch tian rings or pasta cutters with butter, then line the inside with garlic leaves. Now line each ring with one of the remaining sole fillets to form a hollow circle. Fill these with the sole mousse and refrigerate for 30 minutes to firm.

At McCrimmon & Reid we make the lobster bisque over a 12 hour period using gently roasted lobster shells, roasted vine tomatoes, citrus fruits, white wine and lemon grass. If you don’t have time, ask your fishmonger to order a quality fresh bisque.

While the sole is chilling, pour the bisque into a pan, add a knob of butter, splash of full fat milk, and season to taste.

To assemble, place the chilled sole tians into a steamer for five minutes. When cooked, the mousse in the centre should be firm to touch. Using a hand blender, froth the bisque and pour a small quantity into the bottom of a pre warmed bowl. Lift the tian into the centre of the bowl and push the fish out. It should come away from the sides cleanly and evenly, leaving the wild garlic wrapped around the fish.

For the final touch, gently spoon the foamed bisque over the top, garnish with freshly picked watercress and enjoy!

McCrimmon & Reid
www.mccrimmonandreid.com
Tel: 01264 339400 or email: info@mcandr.co.uk

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