Lemon sole

Name: Lemon sole (Artichokes barigoule)
Yield: Makes 4
Ingredients: Transglutaminase powder for dusting; 1 star anise; 1 small cinnamon stick; 100 g double cream; 25 ml chicken stock; 1 tsp parmesan; 50 ml barigoule sauce; Dash of cabernet sauvignon vinegar; Dash of lemon juice; Kosher salt & pepper; Kosher salt & pepper; 5 baby artichokes (prepped with 2cm stem attached); 50 ml extra virgin olive oil; ½ bottle dry Alsace reisling; 1 bouquet garni; 250 ml chicken stock; 125 ml brown chicken sauce; 25 ml olive oil; 3 globe artichokes; 1 bunch mint; 1 bunch lovage; 1 bunch dill; 1 bunch parsley; 1 bunch chervil; 1 bunch basil; 3 pieces radicchio (Castelfranco, Verona or Treviso); 2 bunches parsley; 3 pieces radicchio (Castelfranco, Verona or Treviso); 3 pieces radicchio (Castelfranco, Verona or Treviso); 5 chervil tops

Artichokes barigoule

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Lemon sole

8 fillets
Transglutaminase powder for dusting

Main course
Gluten-free

Method

Lemon sole

Wash fish in iced water and dry. Fillet and skin the fish. Refresh in iced water and match up the 2 large and 2 small fillets. Spray worktop with water and spread cling film. Place a fillet with the skin side down and add a thin layer of transglutaminase powder, then the matching fillet with the skin side up. Tightly wrap the fish in clingfilm an