Poached Sole with Oysters and Green Asparagus

👨‍🍳 Method

1. 1

   Open the oyster shells, place the oysters and their liquid in a small saucepan.

2. 2

   Rinse the asparagus, peel if necessary, and trim the bottoms generously.

3. 3

   Cook until just tender in salted water.

4. 4

   Cut into pieces and let cool in the cooking liquid.

5. 5

   Coarsely chop the onion and celery heart.

6. 6

   Pour 2 liters of water into a large shallow pan and add the onion, celery heart, salt, pepper, and 1 dl of wine.

7. 7

   Bring to a boil and let the court bouillon simmer for 10 minutes.

8. 8

   Place the 3 egg yolks in a medium saucepan along with 4.5 tablespoons of white wine and 1.5 tablespoons of filtered oyster liquid.

9. 9

   Add a pinch of salt, pepper, and lemon juice.

10. 10

    Rinse the soles under cold running water.

11. 11

    Bring the court bouillon back to a boil.

12. 12

    Place the soles in the pan and poach gently over low heat for 3 to 4 minutes.

13. 13

    Remove the fish with a slotted spoon and place on a plate.

14. 14

    Using a spoon and fork, carefully detach the fillets on both sides of the backbone.

15. 15

    Remove the row of small bones along the sides of the fillets.

16. 16

    Place the sole fillets, folded in half, in an ovenproof dish and cover with aluminum foil.

17. 17

    Melt the butter in a small saucepan and skim the surface foam.

18. 18

    Whisk the egg yolk mixture with a whisk until it begins to foam.

19. 19

    Place the pan over low heat and continue whisking until the mixture becomes light and thick, taking care not to let it boil.

20. 20

    Remove the pan from heat and, while whisking continuously, add the melted butter a little at a time.

21. 21

    Keep warm.

22. 22

    Warm the asparagus cooking liquid and place the dish with the sole fillets in a hot oven for 1 to 2 minutes.

23. 23

    Place the oyster pan on the heat for 30 seconds so they are just warmed through.

24. 24

    On each heated plate, arrange two folded sole fillets, 3 oysters, and a few well-drained asparagus spears.

25. 25

    Add the remaining oyster liquid to the sauce and taste, adjusting with salt, pepper, and lemon juice.

26. 26

    Pour the sauce over the sole fillets and garnish with parsley leaves.