Ingredients
Hollandaise Sauce
1/4 cup Hollandaise Sauce
1 pinch Saffron
1 ea Shallot, finely sliced
1/4 cup White wine
Hollandaise Sauce Prepared
1 1/2 lb Butter, salted
8 oz Hollandaise Sauce
1/2 gal Milk, boiling
Fillet of Sole
1 ea Fillet of lemon sole or flounder, cut diagonally in 3 pieces
Hacomat, to taste
White Pepper-Fine, to taste
4 oz Salsa Cuori di Carciofo (Artichoke Heart Sauce)
Butter, fresh
1 ea Carrot, fresh, peeled, julienne
5-7 ea Snow peas, julienne
1 pinch Bean sprouts
1 ea Red pepper, julienne
1 ea Artichoke heart, cut in half
Preparation
Hollandaise Sauce
In a non reactive sauce pot combine the saffron, shallots and white wine, bring to a boil. Simmer for 5 to 10 minutes or until most of the liquid has evaporated. In mixing bowl combine the previously prepared Hollandaise Sauce and the saffron reduction and blend, adjust seasonings.
Hollandaise Sauce Prepared
Melt butter and stir Hollandaise Sauce mix into melted butter, blending well. Add 1/2 gallon of boiling milk. Bring to a boil and simmer for 1 minute, stirring constantly.
Fillet of Sole
Season the fish fillets with Hacomat and White Pepper, dredge slightly in flour and sauté in a skillet with butter until golden brown. Finish in a 350°F oven for approximately 10 minutes. In another sauté pan heat fresh butter and add the snow peas, carrots, red peppers and bean sprouts to it. Season with Hacomat, White Pepper and sauté quickly until hot but still crisp.
Artichoke Purée
Use directly out of the jar and heat with a little butter in sauce pan.
Setting
Place the warm purée of artichokes in the middle of the plate and set a piece of fish on it, top with some julienne of vegetables, another piece of fish, more julienne and the last piece of fish on top. Top off with some more julienne vegetables. Drizzle Saffron-Hollandaise sauce around it and drizzle with balsamic reduction, place two half artichoke hearts, garnish with fresh herbs.
Specialty Ingredients
#513 HACO-Swiss HACOMAT
#625 HACO-Swiss HOLLANDAISE SAUCE
#1-088 Ground White Pepper-Fine
#90073 Saffron
#91001 Salsa Cuori di Carciofo (Artichoke Heart Sauce)
