Fillet of Sole and Twice-Baked Potato
- 8 each sole fillets, 5-6 ounces, cut in half lengthwise
- 8 each Idaho® potatoes, large
- 5 stalks fresh rosemary
- 8 ounces melted unsalted butter
- 4 each egg yolks
- 4 ounces softened unsalted butter
- 1 1/2 cup heavy cream
- Salt and pepper to taste
- 16 each shrimp, large, peeled and deveined
- 1/4 ounce shallots, finely diced
- 7 ounces mushrooms, sliced
- 1 cup dry vermouth
- 1 pint tomato puree, strained
- 15 ounces broccoli
- 15 ounces spinach
- 1/2 cup Parmesan, grated
- 1/2 cup chives, finely chopped
- 2 1/4 pounds fresh mussels
- 2 tablespoons olive oil
- 1/2 teaspoon peppercorns
- 1/2 teaspoon celery salt
- 1 teaspoon celery salt
- 1 teaspoon fennel pollen
- 1 teaspoon granulated garlic
- 1/2 ounce flat leaf parsley with stalk
- 2 ounces mushrooms, rough cut
- 2 1/4 ounces celery, diced
- 5 ounces yellow onion, diced
- 1 1/4 ounces fresh garlic, cut in half
- 3/4 ounces shallots, chopped
- 1/2 cup fish or vegetable stock
- 1 cup white wine
- 1/2 cup dry vermouth
- Cut potatoes laterally to create flat tops and bottoms. With a paring knife, cut around the potatoes, removing the skin and creating oval "hockey pucks" about 1 1/2" thick. Brush with clarified butter and place on top of 4 rosemary sprigs in a baking dish. Bake at 350 degrees F until golden and cooked, or about 1 hour, basting with melted butter every 15 minutes.
- With paring knife cut around center of top leaving a 1/4" border all the way around. Scoop out center of potatoes, pass through a sieve and make pomme duchesse with egg yolks, softened butter, 1/2 cup cream and salt and pepper. Pipe this potato around the border of hollowed-out potatoes.
- Steam or poach sole fillets in fish stock with tail end bent under to form a curl.
- In a large pan, saute shrimp with shallots until almost cooked. Add sliced mushrooms and deglaze with vermouth. When most liquid is evaporated, add reserved mussel liquid and 1 cup cream and reduce until slightly thickened. Add mussels to the sauce.
- Reduce tomato puree over medium heat by half. Add salt and pepper to taste.
- Saute spinach until just wilted; season with salt and pepper. Steam broccoli to al dente. Sprinkle Parmesan over broccoli and broil until cheese is browned. Broil potatoes until piped potatoes get browned edges.
- Place each potato on plate. Fill with mussels and shrimp in sauce. Top with 2 pieces of sole fillet and chives. Spoon tomato coulis on plate next to potato and place broccoli on top. Place a small pile of spinach on the plate and top with some of the sauce. Spoon a little sauce around the plate and serve.
- Wash mussels thoroughly under cold running water, checking to make sure they are all alive. Heat oil in a large stockpot over medium-high heat. Add mussels, spices and vegetables and shake the pot to mix. Add wine, vermouth and fish or vegetable stock. Cover with lid to steam for 5 minutes, shaking the pot occasionally. Drain through a colander, reserving one point of the liquid for later use. Remove mussels from the shells and reserve.
Yield: 8 servings