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Boston Restaurants Entree/Dinner Meals Recipe Sources Seafood

Vermouth Buttered Sole

Here’s lemon sole served over the top of roasted baby fennel, creamed leeks, and lobster. The dish is finished with a vermouth butter that has shallots, mushrooms, and thyme. This recipe yields enough food to serve a dinner for four.

Sole & Vegetable Ingredients

  • 4, 6oz filets of sole
  • 4 each roasted fennel baby fennel, cut to quarters and roasted with oil, butter and glazed with vegetable stock until tender
  • 1 small leek, julienne and cooked tender with butter and vegetable stock
  • 4 oz. fresh lobster diced meat(cook and remove from shell)
  • 1 tsp. tarragon
  • 1 tsp. chives
  • salt and pepper
  • 1 tbsp. butter
  • vegetable oil
  • 1 sprig of thyme
  • 1/2 lemon

Sole & Vegetable Preparation

  1. In a cast iron pan, heat oil until hot.
  2.  Season sole with salt.
  3. Add sole, bone side down to iron pan.
  4. Adjust heat to medium high. Sole will begin to brown.
  5.  In a separate pot, add fennel, leeks, 1/2 tbsp. of butter, 1 tbsp. vegetable stock. Heat until mixture is hot and glazed.
  6. Add lobster and just warm.
  7.  Season will salt, pepper, chives, and tarragon.
  8. Evenly spoon mixture onto the middle of four plates.
  9. Flip sole.
  10. Add a sprig of thyme and 1/2 tbsp. butter and baste. Add a squeeze of lemon.
  11. Remove from heat immediately and place on top of the vegetable mixture. Spoon vermouth butter (see below) around.

Vermouth Butter Ingredients

  • ¼ cup dry vermouth
  • ¼ cup sliced shallot
  • ¼ cup sliced button mushrooms
  • 1 sprig of thyme
  • 8 oz. fish stock
  • 2 oz. heavy cream
  • 9 tbsp. butter
  • 1/2 lemon

Vermouth Butter Preparation

  1. In a medium sauce pan, sweat shallots, mushrooms, thyme in  1 tbsp. of butter.
  2. Add vermouth and reduce 2/3.
  3. Add fish stock reduce 2/3.
  4. Add cream reduce 1/2.
  5. Mount with 8 tbsp. butter.
  6. Strain through a fine mesh strainer, pressing the solids to extract all the flavors.
  7. Add salt and pepper and a squeeze of lemon.

By William Kovel

Catalyst Restaurant’s Chef/Owner William Kovel’s interest in food “sparked” at an early age and led him to travel in pursuit of delicious food. A native of West Hartford, Connecticut, William Kovel cooked in a variety of cities and countries before settling back down in New England. Kovel received his degree in Culinary and Hospitality Studies at Southern New Hampshire University prior to moving out West to San Francisco where he was able to broaden his knowledge of cuisine and technique beyond the East Coast. Kovel’s culinary career has brought him overseas to London and across the United States before he decided to settle in Boston.

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