- 200 g fresh or frozen peas
- 200 ml vegetable stock
- 100 g Philadelphia Light
- 90 g unsalted butter
- 1 g mint leaves, chopped
- 4 lemon sole fillets
- 20 g dry breadcrumbs
- 1 lemon (zest of)
- 0.5 lime (zest of)
- pinch of cayenne pepper
- 5 g chopped parsley
- 20 g seasoned flour
- 1 egg, lightly beaten
- 400 g clams
- 500 ml white wine
- 150 g chopped shallot
- 1 l fish stock
- 40 g Philadelphia Light
- 50 g Jersey royal potatoes
- 5 g chopped parsley
- 20 g asparagus
- 5 ml white wine vinegar
- 15 ml olive oil
- 0.5 tsp Dijon mustard
- 4 baby carrots
- 10 g rocket salad
- 10 g cooked green peas
- some tomato confit or oven roasted cherry tomatoes for garnish
Breaded lemon sole stuffed with Philadelphia, pea & mint puree , spring vegetables and a Philadelphia clam sauce
Breaded lemon sole stuffed with Philadelphia, pea & mint puree , spring vegetables and a Philadelphia clam sauce
Philadelphia Young Chef of the Year 2011 Winning Recipe by Nuannapa Ratanakitsunthorn at Westminster Kingsway College.
Ingredients
Method
Start by making the pea puree. Cook peas in simmering vegetable stock for 1-2 minutes. Drain, reserving the stock. Blend the pea puree with little stock until smooth. Pass through a chinoise. Leave to cool. When cool, mix pea puree with 100g of the Philadelphia, 5g of the butter and chopped mint. Season and put in the piping bag. Pipe the mint pea cream cheese on to cling film and roll it up tightly. Freeze until firm. Remove the skin from the sole fillets and flatten the fish until nice and thin. Put frozen mint pea cream cheese in the middle of the fish and roll it up very tight with cling film. Place the fish in the fridge until it has firmed and set. Mix the breadcrumb with the lemon and lime zests, cayenne pepper and chopped parsley. Season to taste. When the fish is firm, coat with seasoned flour, then dip in beaten egg and the bread crumb mix. Refrigerate until needed. Next make the clam beurre blanc sauce. Put clams and wine in a saucepan. Cover and bring to the boil, simmering until the clams are cooked. Remove the clams from their shells and reserve the clam and wine liquor. Sweat down shallot, add the reserved liquor and reduce by about half. Then add the fish stock and reduce again by half to two thirds. Add 40g of the Philadelphia and stir until melted. Remove from the heat, whisk the sauce with 85g of soft butter until well combined. Add back the cooked clams. Season to taste and keep warm. Cook the potatoes in boiling water for 10 minutes or until cooked. Finish with the butter and chopped parsley. Blanch the asparagus and finish with butter and seasoning. Make vinaigrette dressing by mixing mustard, white wine vinegar, and 15ml of olive oil until incorporated. Season and set aside. Deep fry the fish in oil at 170c for 5-6 minutes. When the fish is cooked, cut in half and arrange on serving plate. Finishing with clam beurre blanc sauce. Serve with the vegetables and the Spring salad, dressed with the vinaigrette. If liked dress with some tomato confit or oven roasted cherry tomatoes. Philly Professional Tip
This recipe is relatively high in saturated fat and salt. Balance your menu selection to give your customers a choice of healthier as well as indulgent dishes.
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