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 Recipes |
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Dover Sole with Curry Leaf Emulsion
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| INGREDIENTS FOR 6 PERSONS |
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Serves 6
1/4 cup fresh curry leaves
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1/2 cup plus 2 tablespoons olive oil
Coarse salt, to taste
12 Japanese eggplants
Six 6-ounce Dover sole fillets
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| Preperation: |
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1. Place the curry leaves, wine, and vinegar in a blender and process until smooth. With the motor running, pour in 1/4 cup of the olive oil. Process until the mixture is emulsified. Taste and adjust seasoning with salt. Set aside.
2. Preheat the oven to 205ºC.
3. Wash and dry the eggplants. Trim off the stem end and two of the long sides from each eggplant, so that you can cut 4 equal lengthwise slices from each eggplant, having skin only around the edges.
4. Heat 3 tablespoons of the remaining oil in a large nonstick sauté pan over medium heat. Add the eggplant, a few slices at a time, and cook, turning occasionally, for about 4 minutes, or until they are lightly browned. You may need additional oil to brown all of the slices. Transfer the slices to a baking sheet and when all the slices are brown, roast in the oven for 7 minutes, or until the eggplant is cooked though. Remove from the oven and tent lightly with aluminum foil to keep warm.
5. Heat the remaining oil in a large sauté pan over medium-high heat. Add the sole and cook, turning once, for about 2 minutes per side, or just until the fish is set but still moist in the center.
6. Place 4 slices of eggplant across the center of each of 6 dinner plates. Place a piece of sole on top of the eggplant. Whisk the curry leaf emulsion and drizzle a generous amount over the fish and around the plate. Serve immediately.
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| Recipe: |
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Raji Jallepalli of Restaurant Raji in Memphis |
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Categoria: Fish and Seafood |
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