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Dover sole with yellow wine sauce and morels

HK EDITION | Updated: 2020-11-19 11:19
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[Photo by Calvin Ng/China Daily]

Dover sole with yellow wine sauce and morels (serves 4)

For the fish

2 Dover sole (600-800g each)

100g Bordier semi-salted butter (or any high-quality butter)

Fillet the fish, then spread the butter on the fillet and roll it. Hold the shape with a skewer. Then, roast the fish in the butter until it gets a nice colouration. Finish in the oven (1 to 2 minutes at 200 degrees Celsius) and give it some time to cool down before plating.

For the yellow wine sauce

250g yellow wine

250g liquid cream

100g Bordier semi-salted butter

2 eggs

Salt and pepper (to taste)

Pour the yellow wine and the liquid cream in a pot, then reduce the quantity by half (250g). Put the hot liquid in a blender and add the room-temperature butter. Mix until smooth. When the mixture is still warm, add the eggs and mix well again. (The temperature is important, as it's helping to cook the eggs within the mixture and will give it a smoother texture.) Add salt and pepper to taste. Put the mixture into the cooking siphon gun, then add three gas capsules.

For the morels

50g dry morels

250g liquid cream

2 shallots

25g butter

400g seasonal mushrooms (I like to use French girolle mushrooms or shiitake)

Use dry morels, as they're easier to procure. Soak them in water until softened. Then, in a pan, add the butter, chopped shallots and morels. Sear them, then deglaze with the yellow wine and add in the cream. Let it gently cook for a while (around 30 minutes). À la minute, sauté the seasonal mushrooms in the butter in a pan.

For the candied lemons

5 lemons (for zest)

200g lemon juice (from the lemons)

80g sugar

Take the zest of 5 lemons and julienne them, then blanch them twice. Take the juice from the lemons and combine with the sugar to make a syrup.


Use a plate with a little depth for the sauce. Start by pouring the sauce. Add 2 tablespoons of morels in the middle of the plate; this will be the base for the fish. Put the fish on top of it. Place some sautéed mushrooms around the dish. Decorate with candied lemon and any nice leafy greens (such as spinach).


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