Simple Sole

 I was at work the other night when our fish vendor came in with Dover Sole that were caught less than 24 hour before. They were gorgeous. I was told by my chef to do a seafood course for the tasting menu that night. As I was cleaning them and portioning them I was thinking about a way to utilize the roe sack. So I thought of making a hollandaise with the sack after I poached it. It turned out pretty well, the only bad thing was it’s very little flavor. The next thing to check off my list was something to accompany this sole. I thought of a starch/vegetable combination in the French Laundry Cookbook Artichokes Berigoule (page. 63). This is a braised artichokes dish that is amazing. I love braising (it is probably my favorite cooking method). So I tried to remake this dish only with sun-chokes. I thought that it turned out very nice. Back to the sole, I decided to give it kind of a crispiness. I breaded it in garbanzo bean flour and panko bread crumbs. I warmed the flour and the bread crumbs with a few herbs and butter. Then when it had cooled i lightly breaded the sole. I then seared the fish on both sides and served it on top of the sun-chokes. Topped with micro mache and a squeeze of lemon the flavors were perfect.