1 quart chicken stock
½ quart vegetable stock
1 lb. butter
4 large asparagus tips, blanched
2 artichoke hearts, cut into quarters
1 oz. pine nuts
1 oz. English sweet peas
8 scallions, cut in half
1 Tbsp. oil
1 oz. heavy cream
as needed, salt and pepper
4 whole Dover sole, skin removed and cleaned*
2 oz. vegetable oil
1 lb.unsalted butter
½ oz. freshly squeezed lemon juice
2 cups flour
as needed, salt and pepperDIRECTIONS:For Vegetable Nage:
To make the nage, combine chicken and vegetable stocks in large stockpot. Over medium heat, bring to a boil and slowly reduce by 2/3. Whisk in butter and bring back to boil. Set aside for later use.
In a large saute pan, add oil. Once pan is very hot, saute scallions and artichoke hearts until golden. Add asparagus tips, pine nuts, peas and 10 oz. nage. Slowly reduce until mixture begins to thicken. Add heavy cream and stir. The mixture should be allowed to thicken for a few minutes longer. Season with salt and pepper to taste. Serve with the Dover sole.
For Dover Sole:
Season each Dover sole with salt and pepper. Dredge the sole in flour and pat off any excess. In a large saute pan, heat 2 oz. of vegetable oil until very hot. Saute one side of fish until golden brown, and then turn to cook the other side. Add 1 Tbsp. butter. Continue to spoon extra butter over top of the fish until the other side turns golden brown. To test doneness of the fish, push in the middle of the fish with you finger along the center. It should separate easily and split down the middle. If there is any resistance or you see any hints of redness, cook a little longer. Filet the fish into 4 separate portions and place on serving platters.
In a smaller sauté pan, heat until very hot and add 4 oz. of butter. Brown the butter until it is a walnut color and add the lemon juice to create a beurre noisette. Garnish the Dover sole with the brown butter and spoon a generous portion of vegetable nage over the fish.
*Consult your local fish monger to ensure you are purchasing Dover sole, as there are many varieties of sole. Each whole fish should weigh around 20-24 oz. Ask your fish monger to skin and clean the fish for you.SERVINGS:4 portionsFrom:From: Chef/Owner Dominique Filoni, Savona Restaurant, Gulph Mills, Pa.PHOTO CREDIT:Photo Credit: SAVONA
Dover Sole with Vegetable Nage