Poached Lemon Sole with Carrot Filling and Creamy Nantais Butter

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The lemon sole, a fish species with a subtle and refined flavor, takes the spotlight in this dish. The fish is tender and juicy, making it perfect to be filled with flavorful carrot julienne. The sweet and crispy carrots complement the delicate taste of the fish, creating a harmonious interplay of flavors and textures.

But what truly sets this dish apart is the creamy Nantais butter. Enriched with finely chopped parsley, garlic, lemon juice, and grated lemon zest, the butter gains a delightful freshness and hint of spice. Seasoned with salt and pepper, it is then rolled into a cylindrical shape. When the chilled butter is placed on the lemon sole, it slowly melts, adding a rich and creamy taste to the dish.

The preparation of this dish requires careful attention to detail. The lemon soles should be thoroughly cleaned, rinsed, and filleted before being filled with the carrots. The carrots, in turn, need to be meticulously cut and blanched to preserve their crispy texture. Poaching the filled lemon sole fillets in a flavorful fish stock ensures that the fish cooks perfectly and absorbs all the delicious flavors.

Once everything is ready and the lemon sole fillets are beautifully poached, it's time to savor this culinary creation. Slice the chilled Nantais butter and serve it atop the lemon sole fillets. As the butter melts, it blends with the fish juices, creating a heavenly sauce that elevates the dish to another level.

This dish pays tribute to the sea and the flavors it offers. It brings together the freshness of the sea, the sweetness of carrots, and the creaminess of butter in a harmonious whole. Whether you're celebrating a special occasion or simply indulging your taste buds, 'Poached Lemon Sole with Carrot Filling and Creamy Nantais Butter' is a recipe that is sure to impress. Enjoy each flavorful bite and let the delicate flavors enrich your culinary adventure. 

Poached Lemon Sole with Carrot Filling and Creamy Nantais Butter

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Category: Main Dishes
Cooking Time: 1 h
Portions:
5
Kitchen: Belgian Cuisine
Cost Range: Expensive

Ingredients:

Instructions:

  1. Thoroughly clean, rinse, and fillet the lemon sole.
  2. Clean the carrots and cut them into julienne (thin strips). Briefly blanch the carrot julienne in boiling water, then rinse them with cold water.
  3. Fill the lemon sole fillets with the carrot julienne.
  4. Poach the filled lemon sole fillets in fish stock until they are cooked through.
  5. Prepare the Nantais butter:
    • Place the butter in a bowl and beat until soft and creamy.
    • Add the finely chopped parsley, garlic, lemon juice, and grated lemon zest to the bowl.
    • Thoroughly mix all the ingredients until well combined.
    • Season the Nantais butter with salt and pepper to taste. Taste and adjust the amount of lemon juice, salt, or pepper if needed.
  6. Place a piece of plastic wrap on the counter and scoop the Nantais butter onto it.
  7. Roll the butter into a cylindrical shape using the plastic wrap.
  8. Place the rolled butter in the refrigerator and let it firm up for at least 1 hour.
  9. Slice the chilled Nantais butter and serve it with the lemon sole or other desired dishes.
  10. Any remaining Nantais butter can be stored in the refrigerator.

Enjoy this delectable dish of poached lemon sole with carrot filling and creamy Nantais butter! 
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