Dover Sole Medusa

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 lbs sole (4 1-pound fish) or 4 lbs flounder, cleaned and scaled (4 1-pound fish)
• 4 cups fish stock or 4 cups clam juice
• 4 fresh fennel, sprigs
• olive oil, for frying (about 1/2 cup)
• 1/4 cup capers, drained
• salt and pepper, to taste (freshly ground is best)
• 6 shallots, peeled and minced
• 1 1/2 cups dry (chardonnay, pinot grigio or sauvignon blanc are all good choices)
• 1/2 cup heavy cream or 1/2 cup whipping cream
• 1 1/2 cups unsalted butter, cut into 1-inch pieces
• salt and pepper, to taste

Recipe

• 1 for the beurre blanc: cook the shallots and over high heat in a medium saucepan until the has reduced nearly completely.
• 2 reduce heat; add cream and cook until reduced to a very small amount.
• 3 whisk in butter, one piece at a time until completely blended.
• 4 strain sauce and keep warm over warm water.
• 5 skin the fish and remove heads; filet away from the ribs, leaving the meat attached at the tail.
• 6 add head, skin and ribs to fish stock.
• 7 cut each fileted side into 8 lengthwise strips.
• 8 bring the stock or clam juice to a boil in large saucepan; reduce to a simmer.
• 9 gently lower the fish by the tail into the liquid.
• 10 as the fish cooks, the strips should curl slightly; cook for about two minutes.
• 11 gently remove fish from pan and drain on absorbent paper; keep warm.
• 12 heat olive oil to 350f in a small pan; cook fennel sprigs until crisp (about two minutes).
• 13 remove from pan and drain on absorbent paper.
• 14 season the fish to taste with salt and pepper.
• 15 arrange each fish attractively on warmed serving plates.
• 16 sprinkle with capers and garnish with fried fennel.
• 17 pour warm beurre blanc around the outside of the fish.