Sole & Crab Involtini, Lobster Demi & Fennel Puree

 
                                  

Pair With

Nº 19

Chardonnay

Ingredients

1 ea. filet of sole cut in half lengthwise

1 cup rich lobster stock

¼ cup veal demi glace

½ cup crab meat lump and claw

1 green onion (sliced)

1 anchovy (chopped)

2 Tbsp. roasted bell pepper (chopped)

1 Tbsp. aioli

1 Tbsp. bread crumbs

1 tsp. tarragon (chopped)

1 tsp. parsley (chopped)

1 tsp. red onion (chopped)

1 tsp. brandy

¼ cup baby spinach with garlic and olive oil (sautéed)

¼ fennel puree (Fennel cooked like mashed potatoes and folded with cream and butter)

 

Directions

Preheat oven to 375F.

For the Crab Filling: in a bowl mix the crab, tarragon, onions, parsley, mayo, bread, peppers, anchovies, salt and pepper. Place the sole on your board and season. Place the crab flat on top and then roll like a pin wheel. Place a tooth pick through the center to keep it together. Place the sole in a non stick sauté pan with a drizzle of olive oil and place in the oven at 375F about 10min. Flip the sole and cook on the other side until cooked through. Place the lobster and veal stock in a small pot and reduce on high heat. Add 1 tsp. of brandy, a pat of butter and reduce until thick. Season to taste. 

To plate: place a dollop of puree on your plate and run your spoon thru it. Top it the spinach and then the sole. Drizzle the sauce and finish with cracked pepper and olive oil.