Elle & Vire Recipes
by Ronald Pietruszka

TRADITIONAL DOVER SOLE WITH LOBSTER, MINIATURE VEGETABLES AND GREY SHRIMP

for
2 people
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To make this dish

Ingredient list
LOBSTER MOUSSE
150 g lobster meat
50 g Excellence Whipping Cream 35,1% FAT
15 g egg white
fleur de sel
​DOVER SOLE
100 g sole
25 g Elle & Vire gourmet butter 82% FAT
10 g white pepper
fleur de sel
SHIMEJI MUSHROOMS
50 g Shimeji mushroom
25 g Elle & Vire gourmet butter 82% FAT
10 g lemon juice
​SEASONAL VEGETABLES
15 g seasonal miniature vegetables
fleur de sel
DRESSING
2x800 g Dover sole
20 g lobster sauce
30 g grey shrimp
20 g salicornia
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    LOBSTER MOUSSE

    Finely mince the lobster and pass through a sieve. Make the mousse by combining the lobster meat, salt, egg whites and cream in the food processor machine and blend until you have a smooth consistency. Mold the mousse and steam until it sets and is firm to the touch (approximately 80 °C, 176 °F, for 15 min).
  2. 2

    ​DOVER SOLE

    Season the fish with salt and pepper and place it in a frying pan with clarified unsalted butter for 4 min each side then finish with whole butter.
  3. 3

    SHIMEJI MUSHROOMS

    In a sauté pan, caramelise the butter. Cook the mushrooms, finished with whole butter (and lemon juice if desired). Remove it and let it rest.
  4. 4

    ​SEASONAL VEGETABLES

    Blanch the miniature vegetables in the salted water and repeat the above. Set aside to plate.
  5. 5

    DRESSING

    Sauce the plate; add the Dover Sole in the middle and arrange the mushrooms and miniature vegetables around the fish with the lobster mousse. Garnish with the grey shrimp and salicornia, and serve with the lobster sauce on the side. 
    Chef's Tip

    A nice variation could include fresh black truffle with your favorite forest mushrooms and seasonal vegetables like salsify.


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About the author ...

Ronald Pietruszka

Trained in Chicago, passionate about French and Belgian cuisine, American Chef Ronald Pietruszka displayed his talents in Los Angeles, Singapore, Thailand, Malaysia, Indonesia and Japan before relocating to the United Arab Emirates. His broad experience has resulted in an approach clearly based on fusion cuisine.

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