Duxelles with Sake
Bay Leaves, Butter and Shiitake
In this Asian, specifically Japanese, makeover of a French classic, Duxelles get an Asian accent with Sake. Western (Butter), Middle Eastern (Bay) and Far Eastern (Shiitake) elements also combine.
Fillet of Sole a la Japonaise / ソールのフィレ 和風
Japanese – Fusion
4 pounds white Dover sole
2 tablespoons Grapeseed Oil or other Vegetable Oil
1 medium Onion, sliced
1 stalk Celery, cut in half
Half a Carrot, sliced
3 Bay Leaves
2 cups Sake, plus 2 more tablespoons
1 cup Water
1 pound fresh Shiitake Mushrooms
¼ teaspoon Thyme
14 tablespoons unsalted Butter
3 tablespoons Soy Sauce
2 teaspoons Sesame Oil
2 Shallots, chopped
2 cups Whipping Cream
Fresh Dill Sprigs
First clean and eviscerate fh Fish. Skin and fillet the Fish. Reserve the heads and b nes. Discard the skin, gills and innards. Refrigerate the fillets.
Prepare the rest of the Mise en Place, cutting and slicing and measuring out the other ingredients as indicated and lay them out in a convenient order.
Next heat the Oil in a large saucepan. Add the Fish Heads and Bones,. Saute 15 minutes over medium heat.
Put in the Onion, Celery, Carrots and Bay Leaves, together with 2 cups of the Sake. Heat to the boil. Reduce the fire to simmer, uncovered 25 minutes. Finally strain the reduced liquid into a glass measure. There should be ab out 2 cups of stock. This part of the work can be prepared several hours in advance up to this point.
When ready the make the dish, put the strained Stock into a medium heavy saucepan. Simmer gently, uncovered, until the liquid reduces t about half a cup. Set aside but keep it warm.
Put the Fish Fillets into a shallow b akin dish. Sprinkle them with 2 tablespoons of Sake. then refrigerate covered for 15 minutes.
While the Fish Fillets are resting in the refrigerator, prepare the Shiitake Mushrooms: Chop them finely, and add the Thyme. Melt 2 tablespoons of the Butter in a large skillet. Add the mushrooms. Saute over medium fire until the mixture evaporates, about 2 minutes. Stir in he Soy Sauce and Sesame Oil. Continue to cook for a little while until heated through, then remove from the heat.
Next heat 10 tablespoons of the Butter in a skillet large enough to hold them in a single layer. Put in the Shallots. Add the Fish Fillets in a single layer. Pour the hot Stock over the fish. Heat to oil. Then reduce the heat, and simmer, covered, over very low heat, until the Fish almost flakes easily with a fork. Be careful not to overcook them.
Carefully remove the Fillets to serving platter with a slotted spatula. Spread some of the Mushrooms mixture over each fillet.
Finally cook the pan juices in a skillet until reduced to half. Stir in the Whipping Cream. Simmmer 3 minutes or until the sauce lightly coats the back of a spoon. Whisk in the final 2 tablespoons of Butter.
Spread the sauce over the Fish. Garnish with fresh Dill Sprigs.
Put Asparagus spears and Potatoes around the platter and serve immediately.
This dish can also be made with Salmon, Group or Red Snapper.
If fresh Shiitake Mushrooms aren’t available, you can use dried, soaking them in hot Water for about half an hour, then stem and dry well and chop.