Filets of Sole "Meuniére" with Creamed Celery Root and Littleneck Clams

Yield: 4

For the Littleneck clams-

  • 24 ea. Littleneck clams (well rinsed and purged)
  • 1 cup dry white wine
  • 2 Tablespoons thyme
  • ¼ cup white onion
  • ½ head of garlic
  • 2 Tablespoons olive oil

Heat a heavy sauté pan over high heat and add the oil. Place the garlic and the diced onion in the hot oil and brown. Add the wine and the thyme and bring to a boil Add the clams and cover. Boil for 3 to 4 minutes and remove the clams as they open. Remove the clams from the broth and reserve. Strain the broth through a fine cheesecloth and cool, reserve for later use. Separate 1/2 of the clams and save in the shell. Chop the other half very fine and reserve for further use in the recipe.


For the creamed celery root-

  • 2 Tablespoons Butter
  • 2 Tablespoons Minced garlic
  • ½ cup Leeks (white only)
  • 1 cup Celery root (Fine, even dice)
  • ¾ cup Potato (peeled, fine, even dice)
  • l cup Cooking broth from the clams
  • 2 cups White chicken stock
  • l/4 cup Mascarpone cheese
  • l/4 cup Minced clams (from previous recipe)
  • 1 Tablespoons Chives
  • Salt and pepper to taste

In a heavy sauteuse, heat the butter over medium heat and add the butter and melt it until it foams. Add the minced garlic and season, sweat the garlic until soft and add the diced leeks. Sweat until translucent. Add the diced celery root and potato and stir well to coat. Season again and deglaze with the clam broth. Reduce until dry and add half of the chicken stock and simmer, continuously stirring until reduced by half. Add the remaining chicken stock and simmer until again reduced by 3/4. Once potato mixture is thoroughly cooked, turn up heat and reduce liquid until almost all evaporated, add the Mascarpone and the chopped clams. Fold until smooth and creamy. Set aside and cool. Add the chives once hot and ready to serve.


For the brown chicken sauce:

  • 4 Tablespoons Olive oil
  • 3 pounds Fresh chicken wings
  • 3 Heads of garlic
  • 1.5 gallons Chicken stock
  • Salt and pepper to taste

Preheat an oven at 325 degrees. Heat a heavy rondo over high heat and add the olive oil, allow to smoke and add the chicken wings. Roast on the stovetop until light golden brown and add the halved heads of garlic. Deglaze with the chicken stock and bring to a rapid boil, simmer and skim. Place the rondo in the oven for 2 and 1/2 hours, checking every 1/2 hour and stirring not to burn the top. After the liquid is rich and light golden brown, place on stove to cool for 1/2 hour and strain liquid. Reduce liquid to 1/3 the volume and blend in a high-speed blender and reserve at room temperature. (The fat from the chicken should not be removed, that's were the flavor is!)


For the sole "Meuniére"-

  • 4 Small lemon soles (or any type of sole, filleted)
  • 1 Tablespoon Olive oil
  • ½ cup Flour
  • 2 Tablespoons Butter
  • 4 Tablespoons Shallots (fine dice)
  • 1 teaspoon Garlic puree
  • 1 Tablespoon Fresh lemon juice
  • 3 Tablespoons Italian parsley
  • Salt and pepper to taste

Heat a heavy sauté pan, heat the oil over high to medium heat. Season and flour the fillets of sole. Allow the oil to get smoking hot and add the filets. Add the first 2 Tablespoons of butter and cook over very high heat until golden brown. Sauté briefly until fish is almost cooked. Add the garlic puree and the shallots and sauté again, add the lemon juice and reduce and glaze with the butter, finish with the chopped parsley, reserved clams (in shell) and seasonings.


For the garnish-

  • 1 Head of baby fennel
  • 1 Tablespoon Lemon vinaigrette
  • Salt and pepper to taste
  • 2 Tablespoons chives

Moments before serving, shave the fennel with a mandolin and toss in a bowl with the lemon vinaigrette and chopped chives. Season and reserve. To present the dish, heat the creamed celery root and finish with the chopped chives, place 4 Tablespoons of it in the center of a deep bowl, arrange the fish filets on top (4 per person), and arrange the clams(3 per person) around, garnish on top with a few chards of the shaved fennel and drizzle with the brown chicken juice. Serve promptly.

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