Fillet of Sole and Twice-Baked Potato

Fillet of Sole and Twice-Baked Potato

Christopher Ivens-Brown
Compass Group
Charlotte, NC

Yield: 8 servings


Shrimp Ingredients:
Mussel Ingredients:


  1. 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.
  2. 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.
  3. Steam or poach sole fillets in fish stock with tail end bent under to form a curl.
  4. 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.
  5. Reduce tomato puree over medium heat by half. Add salt and pepper to taste.
  6. 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.
  7. 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.
Mussel Directions:
  1. 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.