Timbale of Sole - James Martin Chef
This Timbale of Sole "Tout Paris" from top chef John Williams is the ultimate in luxury: Dover sole mousseline, lobster, and Champagne sauce!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 500g Dover Sole Fillet
- 100g Scallops
- 2 Egg Whites
- 700ml Double Cream
- 1 Lobster Tail
- Salt and pepper
- Nutmeg and Cayenne
- 40g Caviar
- 200g Lobster Flesh Tail and Claw Meat – Chopped
- 150ml Lobster Sauce
- 50g Butter
- ½ Bunch Chives
- 6 Stalks Tarragon
- 100g Clams
- 100g Mussels
- 200g White Fish Bones
- 200g Scallop Skirts
- 1 Carrot
- 1 Stick of Celery
- 1 Onion
- ½ Fennel
- 200g Mushrooms
- 5 Peppercorns
- 500ml Champagne
- 1ltr Double Cream Lemon
- Butter
- 1kg Lobster Shells
- 3 ltr Chicken Stock/ Fish Stock
- 30g Ginger
- 2 Shallot
- 4 Sticks Celery
- ½ Bulb Fennel
- 1 Garlic Clove
- 3 Tomato (Chopped)
- 50g Tomato Puree
- 5g Star Anise
- 5g Cardamon
- 5g Coriander Seed
- 5g Fennel Seeds
- 10 Peppercorns
- 150ml Armagnac
- 100ml White Wine
- 250g Butter
- 50ml Oil
More Like This
Dover Sole Meunière - James Martin Chef
jamesmartinchef.co.uk
Dover Sole Meuniere - James Martin Chef
jamesmartinchef.co.uk
Dover Sole Meunière - James Martin Chef
jamesmartinchef.co.uk
Steamed Fillets of Dover Sole with Cream and Chive Sauce - James Martin Chef
jamesmartinchef.co.uk
Stuffed Dover Sole - James Martin Chef
jamesmartinchef.co.uk
Dover Sole Meunière with Tarragon - James Martin Chef
jamesmartinchef.co.uk
Dover Sole Recipe | Fish Recipes | Jamie Oliver Recipes
jamieoliver.com
Marinated Lobster Tail
en.petitchef.com