This seasonal recipe was provided courtesy of the Executive Chef at Metro Brasserie & Bar in Scottsdale, Arizona (closed in 2011).
Yield: 2 servings
Ingredients:
- (for the Sole)
- 2 6 oz. pieces of Sole
- Kosher Salt
- (for the spinach)
- 4 oz. baby spinach
- 1 oz. basil leaves
- 1 tablespoon of unsalted butter
- (for the Lemongrass Vierge)
- 1 small shallot, minced
- 3 Roma tomatoes, peeled, seeded and diced
- 1 tablespoon of lemon segments, diced
- 1 tablespoon of minced chives
- 1 pinch of minced Thai chilies (optional)
- 1 stalk of lemongrass, rough chopped
- 4 fluid oz. of extra virgin olive oil
Preparation:
1. To prepare the Vierge: warm the olive oil and lemongrass to just below a simmer.
2. Remove from heat and allow to steep for 20 minutes.
3. Remove the lemongrass from the oil and add the shallots. Cook gently until softened.
4. Add the tomatoes, Thai chili, and lemon segments and cook over low heat for an additional five minutes to allow the flavors to meld.
5. Add the chives and season to taste with salt.
6. Hold warm until ready to use.
7. To prepare the sole, bring a pan of lightly salted water to just below a simmer and gently poach the fish.
8. To test for doneness, insert a metal skewer into the center of the fish and hold for 5 seconds.
9. Remove the skewer and hold against the inside of your wrist-the fish is done if the skewer is warm to the touch.
10. While the fish is poaching, sauté the spinach and basil leaves in butter over medium heat until wilted; season to taste with salt.
11. Drain well on a paper towel before using.
12. To assemble the dish, place a small pile of spinach in the center of the plate, top with the halibut and spoon the Vierge over and around the fish.
2. Remove from heat and allow to steep for 20 minutes.
3. Remove the lemongrass from the oil and add the shallots. Cook gently until softened.
4. Add the tomatoes, Thai chili, and lemon segments and cook over low heat for an additional five minutes to allow the flavors to meld.
5. Add the chives and season to taste with salt.
6. Hold warm until ready to use.
7. To prepare the sole, bring a pan of lightly salted water to just below a simmer and gently poach the fish.
8. To test for doneness, insert a metal skewer into the center of the fish and hold for 5 seconds.
9. Remove the skewer and hold against the inside of your wrist-the fish is done if the skewer is warm to the touch.
10. While the fish is poaching, sauté the spinach and basil leaves in butter over medium heat until wilted; season to taste with salt.
11. Drain well on a paper towel before using.
12. To assemble the dish, place a small pile of spinach in the center of the plate, top with the halibut and spoon the Vierge over and around the fish.
