Herb-Crusted Dover Sole with Maryland Blue Crab Brandade
By Chef John Tesar of The Mansion on Turtle Creek - Dallas, TX
Adapted by StarChefs.com
May 2007

Yield: 4 Servings

Braised Pacific Halibut with Melted Spring Onions and Hen of the Wood MushroomsIngredients:

    Beurre Monté:
  • 1 cup water
  • 12 shallots, peeled and sliced thin
  • 2 pounds unsalted butter, cut into ½ inch cubes

    Chive Emulsion:
  • ¼ cup chives, chopped
  • ¼ cup reserved beurre monte
  • Salt, to taste
  • Lemon juice, to taste

    Crab Brandade:
  • 4 cloves garlic
  • 2 cups mashed potatoes
  • 4 Tablespoons extra virgin olive oil
  • Salt and white pepper
  • ¾ pound jumbo lump crabmeat
  • 1½ Tablespoons scallions, sliced
  • ½ teaspoon lemon zest

    Dover Sole:
  • ½ cup bread crumbs
  • 1 cup panko
  • ½ cup fines herbes (chervil, parsley leaves, tarragon leaves), finely chopped
  • Salt and pepper
  • 3 pounds Dover sole filet
  • 1½ tablespoons extra virgin olive oil
  • 4 eggs, beaten
  • Beurre Monté, as needed


Beurre Monté:
Boil shallots in water until totally cooked, about 30 minutes, adding water as necessary to keep shallots submerged. Add mixture to blender and slowly add butter, 1 cube at a time, until totally incorporated. Reserve ¼ cup for the chive emulsion.

For the Chive Emulsion:
In a 2-quart pot of boiling water, blanch the chives for 2 seconds and allow to cool. Puree the chives, salt, lemon juice and beurre monté until well blended. Transfer chive emulsion to a small container, and save for finishing the dish.

For the Crab Brandade:
Puree the garlic in a food processor until it is a paste and transfer to a medium mixing bowl. Mix in the mashed potatoes and extra virgin olive oil and season with salt and white pepper. Fold in the jumbo lump crab, scallions and lemon zest.

For the Dover Sole:
Combine bread crumbs, panko and fines herbes in a medium bowl and season with salt and pepper. Heat a sauté pan at medium heat. Season both sides of the Dover sole portions with salt and pepper. With a pastry brush, coat top of the filet with the egg wash. Place the filet, egg side down, in the bread crumb and herb mixture until it is coated evenly. Add extra virgin olive oil to a sauté pan and bring to medium heat. Add sole to the pan, breadcrumb side down and sauté over medium heat until golden and crisp, about 2-3 minutes. Turn the filets over and cook an additional 2-3 minutes. Remove from pan and lay out on towel.

To Assemble and Serve:
Warm the Crab Brandade in a saucepan, constantly stirring so the potato and crab don’t stick. Place the mixture in the middle of each plate, top with the Dover sole filets, and spoon the Chive Emulsion around the plates. Serve the remaining Beurre Monté in a creamer on the side.

Wine Pairing:
Leeuwin Estate Prelude Vineyard, Margaret River 2004


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