"Simplicity is the ultimate sophistication" LdV

Sunday, 11 December 2016

EFFORTLESS CHRISTMAS WITH AN ASIAN TOUCH {PART 6} - LEMON SOLE WITH YUZU MERINGUE AND JERUSALEM ARTICHOKE PUREE

EFFORTLESS CHRISTMAS WITH AN ASIAN TOUCH
{PART 6} 
LEMON SOLE WITH YUZU MERINGUE
AND JERUSALEM ARTICHOKE PUREE


This minute dish is as light as a cloud, as light as a feather... I had the idea of salted meringue when I did some salted îles flottantes (floated island) with asparagus and tomatoes. I though to myself, why not trying with a nice fish, my favorite one, the lemon sole...? I tested it with morbier (Roquefort's cousin) and it was terribly good... As I did my Christmas with an asian touch, I look for something easy, with a winter touch and the lovely yuzu was my answer. This citrus junos sieb is an hybrid between a citrus and a wild mandarin. Originated from China, it arrived in Japan during the Tang dynasty. It has a very high maintenance to cold up to -5 and so is cultivated in winter! As it is not a common fruit, I have used yuzu juice which is easier to find...

If you have missed the previous recipes, it's here!
White chocolate, coconut and lime balls (click)
Chocolate spring rolls with raspberry and black pepper coulis (click)
Miso tapenade (click)
Jasmine granite (click)
Crab with wasabi verrines (click)



Wine pairing : Quincy (White) from the Loire Valley.

 

LEMON SOLE WITH YUZU MERINGUE AND JERUSALEM ARTICHOKE PUREE 
A quick glance in your kitchen…

In your fridge
Lemon soles
Egg white
Jerusalem artichokes
Crème fraîche
Butter

In your cupboard
Yuzu sauce
Flour

LEMON SOLE WITH YUZU MERINGUE AND JERUSALEM ARTICHOKE PUREE
Serves 2


2 lemon soles
1 egg white
1 teasp of yuzu sauce (in a little bottle)
1 generous tbsp of crème fraîche
300g 10,58 oz of Jerusalem artichoke
Butter for the pan and the purée 
Flour for coating 

In a pan, bring water to the boil.
Peel and roughly chop the artichokes and cook them for 20 minutes.
drain an blend to purée consistency.
Add a knob of butter and the crème fraîche.
Combine well and set aside to keep it hot.
Meanwhile, using the whip of you food processor beat the white for 2 minutes.
Add slowly the yuzu until stiff peaks form. Set aside.
At the same time, coat each sole fillet in flour, both side.
In a little pan, add the butter and cook the fillets 3 minutes each side only.
Spread evenly the meringue over the top of each fillets.
Put in the oven in grill position for 1 minute to color the meringue.
Serve with the purée.



Sole au yuzu meringuée et purée de topinambours 

Pour 2 personnes

2 filets de sole

1 blanc d’œuf
1 CC de jus de yuzu (en petite bouteille)
1 généreuse CAS de crème fraîche
300g de topinambours épluchés et coupés en morceaux
Beurre pour la poêle et la purée 
Farine pour la panure

Dans une casserole d’eau bouillante, faites cuire les topinambours 20 minutes.
Les réduire ensuite en purée avec un mixeur plongeant.
Ajoutez une noisette de beurre et la crème fraîche.
Bien remuer et réservez au chaud.
Battez le blanc d’œuf en neige ferme tout en ajoutant le yuzu. Réservez.
Pendant ce temps, farinez les soles des deux côtés.
Dans une petite poêle, cuire dans le beurre les soles 3 minutes de chaque côté seulement.
Répartissez la meringue sur la surface de chaque filet de façon homogène.
Déposez les filets dans le four sur la position grill et colorez la meringue pour 1 minute.
Servir avec la purée.

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