This erotic dish has four of the most sensuous foods in the world, Sole, oysters, caviar, and champagne. This is the dish to prepare when you want to pull out all the stops !
SERVES 2:
¼ cup EACH, julienne leeks, carrots, and celery root
4 fillets of sole (lemon or gray sole), deboned and skinned
Sea salt and freshly ground pepper
1 teaspoon butter
½ teaspoon finely minced shallots
3/4 cup Champagne
6 - 8 shucked medium-sized oysters
½ cup heavy whipping cream
1 ounce Osetra Caviar or Salmon Caviar
Sprig of fresh dill
2 chive straws
TO PREPARE THE FISH:
Clean, peel, and cut the vegetables into a matchstick-size julienne and steam or parboil in salted water for 1 - 2 minutes.
Julienne should be al dente. Immediately plunge into cold water, drain, and reserve.
TO PREPARE THE FILLETS:
Lay the prepared sole fillets, white side down, on your work surface. Season lightly with sea salt and pepper. Divide the vegetables into 4 portions and place each bundle on the large end of a fillet. Fold the end of the sole fillet over the vegetable bundle in jelly-roll fashion. Place each folded side down in a small saucepan smeared with the butter and the minced shallots. Pour the champagne around the fish, place the pan over high heat, bring to a boil, cover, and boil for about 3 minutes until the fillets are just cooked through. Remove pan from heat, lift the fillets out of the pan onto a dish and keep warm.
Place the pan in which the fillets were cooked back on high heat and add the oysters. Lift the oysters out of the wine with a slotted spoon as soon as the liquid begins to boil again. Keep warm with the fillets.
TO PREPARE THE SAUCE:
Boil the remaining wine over high heat until reduced by 2/3, about 2 minutes. Add the cream, boil for another 2 minutes to thicken. Remove from heat and gently stir in ½ of the caviar and taste and adjust seasonings.
TO ASSEMBLE:
Divide the sole fillets and oysters onto two serving plates. Coat with the sauce and garnish the oysters with the caviar.
