Sole and Mashed Potatoes à la Ciboulette
Fish and mashed potatoes are transformed by Chef Bernard Loiseau. Lemony vinaigrette enlivens tiny scoops of mashed potato beside golden whole sole which in turn is basted with chive vinaigrette. Goose fat adds a luxe touch to the fish; the simple finish is a sprinkle of fleur de sel and a few grindings of pepper.
Ingredients
- Olive Oil - 1/2 cup
- Juice of 2 lemons
- Salt and freshly ground pepper to taste
- Mashed Potatoes - 1 cup
- Shallot - 1, minced
- Sole Fish - 4 whole, about 1 pound each, cleaned
- Goose Fat - 2 tablespoons
- Salt and freshly ground pepper to taste
- Flour - for dusting
- Chives - 1/2 bunch, minced
- Fleur de sel
- Black pepper
Instructions
Make a vinaigrette of the olive oil, lemon juice, salt, and pepper by blending them together well. Warm the mashed potatoes and combine with the shallots and one third of the vinaigrette. Set aside; keep warm.
Clean the fish and scale the white side. In two large non-stick skillets, melt the goose fat. Season the fish with salt and pepper and dust lightly with flour. Cook the fish in the hot fat for three minutes per side, until the light side is golden and the fish flakes easily. Remove them from the pan, keeping each in one piece, and remove the skin from the dark side.
To serve: Place a sole on each plate. Add the chives to the reserved vinaigrette and spoon vinaigrette beside the fish on each plate. Place three small scoops of mashed potatoes beside each fish. Baste the fish with more vinaigrette and sprinkle them with crystals of fleur de sel. Grind a little fresh pepper over each sole.
