If you're looking for a dish to blow the mind of that special someone Sole Walewska has to be in the top three.
Dover Sole, lobster and truffles are all here so price-wise it's preposterous! It's not a dish you wheel out everyday.
4 large Dover Sole fillets (2 per portion)
1 x 1lb lobster
1 tspn of chopped black truffle shavings, plus 2 nice slices
1oz (25g) of butter
1 banana shallot - peeled and sliced
7 fl oz (200ml) dry white wine
1 sprig of thyme
a few parsley stalks
10 fl oz (300ml) of fish stock
10 fl oz of double cream
salt and ground white pepper
Place the live lobster in the freezer for an hour or two until sleepy then plunge into a pan of boiling court bouillon
, cover and simmer for 6 minutes. Remove from the pan and plunge into iced water.
When cool, twist off the tail and cut through the belly side of the shell with scissors then crack the claws. Remove the tail meat and slice, then remove the claw meat in one piece. It will still be a little undercooked at this point. Set aside.
Place two lightly buttered pieces of parchment on a flat oven tray and lay one of the two smallest sole fillets on each. Cut the large fillets in half lengthways and lay one piece along each side of the small fillets, cut side down. Gently push them together so that they form a neat slipper to hold the filling then secure both ends with a cocktail stick. Season with a pinch of salt and pepper.
Mix the shaved truffle with the tail meat and a pinch of salt and pepper, then carefully fill the slippers. Place the claw meat on top. All of this can be done in advance, wrapped in clingfilm and chilled until needed.
Place a saucepan over a medium heat. Add half of the butter and the shallots and cook until softened but not colored.
Add the white wine, fish stock, thyme, bayleaf and parsley. Bring to the boil and cook until half the quantity remains.
Add the cream and bring to the boil, simmer for two minutes, season with salt and pepper, then strain through a fine sieve into a small pan. Cover and set aside.
Add a splash of white wine to the sole and place a sheet of parchment on top. Completely seal the tray with tinfoil, transfer to an oven pre-heated to 200°c and cook for 7 minutes or until the sole is firm to the touch.
Remove the cooked sole from the tray, drain carefully, and place on warm serving plates.
Add any steaming juices to the sauce with a teaspon of chopped chives and bring to the boil. Whisk in the remaining butter, check the seasoning then spoon over the fish. Top with a slice of truffle and, if you really want to show off, a small mound of caviar. Serve and feel the love.
Like i said, this dish is completely O.T.T. price wise but you can make cut-backs and still have a pretty amazing dish;
use Lemon Sole instead of Dover Sole, replace the lobster with crayfish tails or king prawns and replace the truffles with sliced mushrooms cooked in a little butter.
Recipes for avoiding disaster