Poached Sole with Shrimp Mousse & Caper Dust
Shrimp Mousse layered between gently poached and sauteed fillet of sole, dusted with caper powder, and rested on a bed of fennel.
Recipe from Chef Michael, Mid Ocean Club
For the shrimp mousse take one pound of peeled and deveined shrimp and place in a food processor with one teaspoon of salt. Blend, then add one egg white and 1 cup of heavy cream. Layer the mousse in between two sole filets and place in a sealed bag.
Place bag in a 123°F water bath and cook for 30 minutes.
Take sole out of bag and pat dry and place in a sauté pan with whole butter and fennel to taste, brown lightly on both sides.
For the capers place drained capers in a dehydrator that is set to 130°F overnight (at least 12 hours). When the capers are dry and crispy, place in a blender until a powder is achieved.
Gosling’s Wine of the Week
SANFORD CHARDONNAY 2010
This Santa Barbara Chardonnay shows lightly tropical notes and floral undertones on the nose. The fruit weight on the palate is nicely balanced by steely acidity. The wine is crisp with a hint of balanced oak and a streak of minerality.
It’s a well-structured, full-bodied chardonnay with a fine length and is perfect as Gosling’s pairing with Chef Michael’s recipe.
The retail price is $27.50 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on September 3, 2013
Cheer up you lot; Just think of all the cool stuff you can get! The equipment, like scholastic materials, backpacks and the like; and what used to be my favourite part – the endlessly inventive school lunches I brought from home!
Gerber Graduates Lil’ Entrées are nutritious mealtime combinations in convenient, ready-to-serve trays containing real vegetables, wholesome pastas and tender meats carefully cooked for just the right flavour and texture.
