2 Dover sole (800 g each)
100 g chopped black truffle
30 g sliced black truffle
10 g duck fat
50 g creme fraiche
20 g sherry vinegar
40 g black truffle jus
sea salt/malabar pepper
skin of one menton lemon confit
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[The Truffle]
Method
1. Scale, skin and fillet the sole.
2. Place fillets head tail and roll in plastic film to form a tight cylinder. Let chill in fridge to set the shape.
3. When set, carefully remove film (taking great care to keep the shape).
4. Place each fillet in a separate sous vide bag, add a few drops of duck fat to each bag. Sous vide the bags at 3,2 presion, soudure at 7.
5. In a water bath, bring the temperature of the water to 52 °C. Drop the bags of sole into the water and cook for 12 min making sure to keep a constant temperature.
6. At 12 min, take the bags out and let them rest in the bag for 4 min.
7. Snip bag and reserve cooking jus, season the sole with a little sea salt and finely grated malabar pepper. Keep warm.
For the truffle jus, warm the remaing duck fat. Sweat 1tsp. of the chopped truffle. Add the sherry vinegar after one minute, reduce by half.
9. Add the truffle jus, reduce by half. Add the cooking jus from the sole, cook for one minute.
10. Take off heat and blendin creme fraiche. Strain.
11. Add the rest of the chopped truffle and diced lemon confit to the jus. Season to taste.
12. Place sole fillet in the middle of a warm palte. Cover the sole with jus, plave sliced truffle over the top of the fish. Serve.
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