Wild Alaska Sole Sando
Ingredients
Sole Katsu:
2 sole fillets, defrosted
50g plain flour
1 x egg
10ml milk
30g panko
2 x spring thyme, picked
Roast garlic tartare:
50g garlic, peeled
20g butter
50g cornichon, roughly chopped
20g capers
20g shallots, fine diced
5g parsley, chopped
5g tarragon, chopped
15g mirin
150g mayonnaise
Rainbow ribbons:
20g carrot, peeled, sliced 1mm
20g white cabbage, sliced 1mm
200g red cabbage, sliced 1mm
30g mayonnaise
Pea & horseradish puree
100g frozen peas
10g horseradish cream
10g mint leaves
1 x lemon zest
½ lemon juice
Finishing:
2 x Japanese milk loaf, thick slice
Butter
Method
Sole katsu:
1) Pat dry fish fillets
2) Dredge fillet in plain flour, shake off excess
3) Whisk milk and egg together
4) Dredge fillets in egg and milk wash
5) Mix thyme and panko
6) Dredge fillet in panko
7) Cover and chill
8) Roast garlic tartare-
9) Make a small parcel out of tinfoil
10) Place garlic and butter into parcel and fold top
11) Cook in oven for 20 min @ 150 deg C
12) Once soft and lightly brown, squash with a fork to a rough puree
13) Mix all ingredients, set aside
Rainbow ribbons:
1) Mix all ribbons & mayo
2) Pea & wasabi puree-
3) Set a pan of boiling water, blanch peas for 2min
4) Refresh in ice water
5) Add all ingredients to a blender and blend for 2 min
Finishing:
1) Lightly toast bread
2) Lightly butter inside of both slices
3) Spread a thick layer of tartare on inside of one slice
4) Spread thick layer of puree on the inside of the other slice
5) Deep fry2 sole katsu for 2 min @ 170 deg C
6) Lift sole and pat dry with paper towel
7) Season lightly with salt
8) Place sole katsu onto puree slice
9) Place a small heap of ribbons on top of fish, top with other sole katsu and then the other slice of bread
10) Trim crusts and into a square
Cut sando in half, place one side next to the other, skewer together to hold
