In the kitchen today, Discover Newport has brought us Chef Brian Ruffner from Jo’s American Bistro making Crabmeat Stuffed Sole with White Asparagus sauce, Celeriac Mashed Potatoes and Winter Salad.
INGREDIENTS:
- 3, 2oz fillets sole
- 4.5oz crab meat stuffing
- 1 Tbs minced shallot
- 1-2oz whole butter
- 4-6oz white wine
For the Crabmeat Stuffing:
- 3oz minced shallot
- 2 Tbsp chopped chervil
- 1/2 cup fresh bread crumbs
- 2-3oz heavy cream
- 1lb crabmeat
- salt and pepper to taste
- Saute shallot until translucent, combine with all other ingredients, reserve in refrigerator
- Sole can be stuffed up to 2 hours before cooking
For White Asparagus Sauce:
- 1lb white asparagus blanched, sliced thinly, tips reserved for garnish
- 1/2lb yukon gold potatoes small dice
- 1 cup white wine
- 2 cups heavy cream
- salt & pepper (white)to taste
- Combine asparagus, wine cream, and potato together bring to a boil and immediately turn down to a very gentle simmer
- When all ingredients are cooked to tender, transfer to a blender and blend smooth, strain through finest strainer available
- Equal parts yukon gold potatoes and peeled diced celeriac, cook together
- Drain and butter cream salt and pepper to desired consistency reserve and keep warm
- 1/2 cup chiffonade of sorrel
- 1/4 cup of fennel fronds
- 1/2 cup frissee
- 1/2 cup Boston bibb chiffonade
- Diced: leeks, carrots, parsnip, celeriac
Lemon Vinaigrette
- 1 part lemon juice, 4 parts extra virgin olive oil
- salt & pepper to taste
- Toss ingredients and reserve for garnish
