Recipe Ingredient
- 16 Dover sole fillets (or any white fish fillet)
- 300ml vegetable stock
- 20ml extra virgin olive oil
- 200g tomato (cubed)
- 4g saffron
- 80ml orange juice
- 40g shallots
- 4g lemongrass
- 2g lime leaf
- 40g potato
- 40g celery
- 40g leek
- 20g capsicum (red and yellow)
- 20g carrot
- 20g cucumber
- 30g roma tomatoes (or red ripe tomatoes)
- 30g zucchini
- 10g spring onion
- 15g local basil
- 4g salt
- 4g pepper
- 20g croutons
- 10g garlic
- 80ml anchoise aioli (see recipe)
- 80ml pistou (see recipe)
- olive oil
- Anchois Aioli:
- 20g mashed anchovies
- 20g boiled, mashed garlic
- 10ml extra virgin olive oil
- 50ml mayonnaise
- 5g mint (chopped)
- Pistou:
- 100g local basil (blanched)
- 20g garlic (finely chopped)
- 20ml virgin olive oil
Instructions
- Put a bit of olive oil and lightly fry shallots and garlic under low heat. Add vegetable stock, fresh tomato, orange juice, saffron, lime leaf and lemongrass. Reduce for 40 minutes. Strain the stock.
- Cut all the vegetables into small pieces. Lightly fry in butter and season with salt and pepper to taste.
- Season the dover sole (white fish) fillets with salt and pepper to taste. Steam for one minute or until ready. Arrange the fillets on plates.
- Mix the vegetables with the vegetable stock flavoured with pistou and a small cube of butter for flavour. Pour over the fish and serve with fresh herbs and croutons.
- Serve the dish with anchois aioli (a mediterranean-inspired mayonnaise) and pistou (a variation of pesto.
- To make Anchois Aioli: Mix ingredients together except olive oil. When well blended, stir in olive oil with a whisk.
To make Pistou: Place all ingredients for pistou in a food processor and blend to a smooth puree.
