Dover Sole with Scallop Mousse and Medallions of Lobster ►
Sole fillets are wrapped around scallop mousse and garnished with lobster medallions. They are set swimming in pools of green herb butter sauce with a touch of color provided by caviars. Note that frozen sea scallops will not work for this dish; they must be fresh.
Ingredients
- Scallop Mousse
- Fresh Sea Scallops - 1/2 pound (frozen will not work)
- Cognac - 1 ounce
- Salt and cayenne pepper to taste
- Egg White - 1
- Heavy (Whipping) Cream - 1-1/2 cups
- Herb Butter Sauce
- Dry White Wine - 1 quart
- Shallots - 4, sliced
- Heavy (Whipping) Cream - 1/2 cup
- Butter - 1 pound, cut into small pieces
- Lemon Juice - 1 lemon
- Garlic Clove - 1 large
- Basil - 4 ounces, fresh, stemmed
- Chives - 12 – 15
- Watercress - 2 ounces, stemmed
- Parsley - 4 ounces, stemmed
- Tarragon - 4 ounces, stemmed
- Salt and cayenne pepper to taste
- Court Bouillon
- Fish Stock - 1-1/2 quarts
- Shallot - 1, sliced
- Dry White Wine - 1/2 quart
- Bay Leaves - 2
- Black Peppercorns - 6
- Dash of salt
- Maine Lobster Tail - 1, cooked
- Dover Sole Fillets - 8, 2 ounces each
- Domestic Sturgeon Caviar - 2 teaspoons
- Salmon Caviar - 2 teaspoons
Instructions
To make the scallop mousse: Put the scallops through a food grinder twice. Transfer to a food processor, add the cognac, salt, and cayenne, and pulse for 30 seconds. Add the egg white and process briefly. With the machine running, slowly add the cream and process just until incorporated; the mixture should be smooth. Chill in the refrigerator for 2 hours.
To make the sauce: Put the wine and shallots in a non-aluminum saucepan and cook over medium heat until reduced to almost a glaze. Add the cream and reduce again by one-half. Reduce the heat to low and whisk in the butter, piece by piece, whisking constantly until completely incorporated. Add the lemon juice. Strain and adjust seasoning with salt and cayenne. Puree the garlic by hand, then place it in a food processor and puree with the fresh herbs. Add the herb puree, one tablespoon at a time, to the butter sauce until the preferred color and flavor is reached. Reserved; keep warm over warm water.
To make the court bouillon: Combine the ingredients in a large saucepan and bring to a boil. Reduce heat to simmer and reserve.
To finish: Cut four large pieces of foil and generously butter them on one side. Shell the lobster tail and cut the meat into thin medallions. Lay two sole fillets side-by-side, skinned-side up, on a buttered rectangle of foil. Place the scallop mousse in a pastry bag and pipe the mousse down the seam of the fillets. Pipe a second generous line of mousse on top of the first. Fold the fillets up and around the mousse into a canoe shape. Place one fourth of the lobster medallions on top of the mousse. Wrap foil around the fillets and seal securely. Repeat with all fillets. Place in the court bouillon and simmer 7 to 10 minutes.
To serve: Remove the sole from the foil packets and place on warmed serving plates. Spoon herb butter sauce around the sole. Garnish with two caviars.
