Buckwheat Sole With Red Chanterelles and Carrot Ribbons
A quick saute of buckwheat crusted sole or other white fish with sauteed red chanterelles
Course: Main Course
Keyword: Red Chanterelles, Sole
6ouncessole filetsthis could be 2-4 filets depending on size
Buckwheat flouras needed for dredging
3ouncesfreshyoung red chanterelles or golden chanterelles, cleaned, washed and dried on towels if dirty
1heaping tablespoon shallotdiced 1/4 inch
1/4cupdry white wine
1cupchicken stockpreferably homemade
1tablespoonroughly chopped fresh chivesparsley, and tarragon
3tablespoonshigh heat cooking oillike grapeseed, canola, or lard
Kosher salt and fresh ground black pepperto taste
2tablespoonsunsalted butterdiced and chilled
First cook the carrots and make the sauce. Heat 1 tablespoon of the butter in a saute pan, add the carrots and cook on medium heat until just tender, about 5-minutes.
Meanwhile, heat 1 tablespoon of the oil until very hot add the chanterelles and cook until lightly browned. Add the shallot to the pan, season lightly with salt and cook for 2 minutes more, then deglaze the pan with the wine and cook until evaporated. Add the chicken stock and continue cooking until reduced to about 1/2 cup, then reserve and keep hot.
Lastly cook the sole. Heat the remaining 2 tablespoons of oil in a large pan. Season the sole filets lightly with salt and pepper, then dredge in the buckwheat flour and fry until just golden, turning the filets only once. When the filets are just cooked through, plate the dish.
Reheat the carrots gently, and arrange on a preheated dinner plate. Meanwhile, reheat the sauce until simmering and whisk in the remaining tablespoon of butter until emulsified and creamy. Double check the seasoning for salt and adjust if needed. Add the chopped parsley. The sauce should be thick enough to coat the back of a spoon lightly.
Lay a filet of sole on top of each mound of carrots, then spoon the sauce and mushrooms evenly over the top. Serve immediately.
The red chanterelle mushrooms were great here, but golden chanterelles, black trumpets, yellowfoot chanterelles, and fairy rings would all be great.