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Fillet of Dover sole, mussel and clam ragot, courgette ribbons, swiss chard and a caviar cream


Fillet of Dover sole, mussel and clam ragot, courgette ribbons, swiss chard and a caviar cream Recipe

Ingredients:
  • 2 Dover soles
  • 1-2 tbsp olive oil
  • 75g/2oz 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
  • 1-2 tbsp olive oil
  • 2 carrots
  • 8 mussels
  • 8 clams
  • 100ml/3fl 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/3fl oz lamb stock
  • 8 stalks swiss chard
  • 50g/2oz butter
  • and freshly ground saltblack pepper
  • reserved mussel and clam meat
  • 1 free-range egg
  • 2 tbsp caviar
  • 1-2 tbsp olive oil
  • 1 slice sourdough bread
  • 1 tbsp chopped fresh dill
Directions:
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Rank

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