Butter Poached River Sole

Butter Poached River Sole

river sole fillet
lemon
fine chopped parsley
white chocolate
green apple
beetroot
black berries
malta orange
unsalted butter
salt
black pepper
100 gms
2
50 gms
100 gms
20 gms
20 gms
15 
1
60 gms
to taste
to taste

Instructions

1. Marinate the river sole in lemon juice of 2 lemons, lemon zest, orange zest, salt, and black pepper. Melt white chocolate in the oven till it changes colour.  Let solidity and then mix it with a fork until it crumbles. Leave it to cool. Finely cut the green apple and soak it in ice water. 

2. Squeeze out the juice from the orange and mix it with peeled and chopped beetroot and blackberries. Puree the mixture and strain. However, leave out a few black berries for the plating. Melt the butter in a pan over a low flame without letting it change colour. 

3. Place the fish fillet in the melted butter, tilt the pan and start spooning the butter over the fish till it is coated evenly. Let it cook fully and then place chopped parsley in a plate. Drain the fish of excess oil and press the fish onto the parsley to evenly coat it. 

4. Create a base with caramelised white chocolate. Place the green apple on it and then place the fish on top of the green apple. Garnish with black berries and orange zest. Add salt and pepper to the remaining butter and use it as a sauce for the fish.

Braised Duck Breast with a Cinnamon Poached Pear and Marsala 

duck breast
sliced dry plum
green pear
cranberry juice
cinnamon
leek stalk
onion
carrot
celery
garlic clove
water
Marsala wine
star anise
micro greens
oil
butter
salt
pepper



500 ml
5 sticks

20 gms
20 gms
20 gms
20 gms
1 ltr
150 ml
5 pieces
as required
as required
as required
to taste
to taste

Instructions

1. Cut off the root of the leek and slice the remainder of it very thinly. Deep fry it till it turns golden. Drain the excess oil and keep aside. Make small balls out of the pear using a Parisienne scoop. Add the cranberry juice and cinnamon sticks to a saucepan and let it simmer. 

2. Add the onion, carrot, celery, leek, and garlic to another saucepan for the stock. Once the onions are translucent, add water and bring it to a slow simmer. Braise the duck breast on high heat to give it a caramel brown colour. 

3. Add the cooked vegetables to a pan along with the duck breast and pour the stock until the duck is ¾ covered in it. Cover with a foil and place in an oven at 150°C for 8 minutes. 

4. Add Marsala wine, spices, and stock to a pan, along with a little butter and boil till it emulsifies. Strain and use this as sauce. Once the duck breast is cooked, cool for five minutes, slice it, and plate along with the sauce.