The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Millefeuille of aubergine, Dover sole and tomato with anchovy purée and sun-dried tomato sauce by Stephen Smith

11 September 2006

INGREDIENTS

============

(serves four)

200g aubergine caviare (see below)
150ml sun-dried tomato sauce (see below)
8 tomato petals made from a tomato confit (see below)
50g unsalted anchovies in oil
12 slices of aubergine cut diagonally
4 basil leaves
100g basic pommes mousseline (made with more cream, less butter than usual to compensate for the oil from the anchovies)
4 x 500g Dover sole, skinned and filleted
120ml olive oil
Juice of half a lemon
20ml basil oil

For the aubergine caviare Half an aubergine
1 clove of garlic
Rosemary
Olive oil

For the sun-dried tomato sauce
5 shallots
2 garlic cloves
1 red pepper, skinned and de-seeded
5 plum tomatoes, peeled and chopped
110g marinatedsun-dried tomatoes
100ml Noilly Prat
500ml passata

For tomato confit petals
2 tomatoes - skinned, quartered and de-seeded
Salt and pepper
Sugar
1 garlic clove, finely sliced
Rosemary or thyme

METHOD

Make the caviare by scoring the skin ofhalf an aubergine. Spike with garlic and rosemary, drizzle with oil. Wrap in foil and cook at 160ºC for half an hour. Remove garlic and rosemary, scoop out flesh, blitz and drain.

For the sun-dried tomato sauce, sweat shallots and garlic, red pepper, plum tomatoes and sun-dried tomatoes. Add Noilly Prat and passata and cook out. Blitz and strain through chinois.

For the tomato petals, place quartered tomatoes on a baking tray. Sprinkle a little salt, pepper and sugar over them. Put a thin sliver of garlic and a piece of rosemary or thyme under the tomato quarters and place tray on warm part of stove, but not under direct heat, for two hours.

Purée anchovies and pass through tamis cloth. Fry aubergine slices until crisp and place on cooking wire to allow excess oil to drain. Fry basil until crisp. Reheat aubergine caviare and tomato confit.

Reheat pommes mousseline, add anchovy purée to taste. Season. Pan-fry Dover sole on both sides in olive oil until just cooked. Deglaze pan with lemon juice and keep with fish. Reheat the sun-dried tomato sauce. To assemble, spoon a pool of the anchovy pommes mousseline on to each plate. Place a slice of fried aubergine on top, then one piece of tomato confit on top of the aubergine.

Place two fillets of sole on top of the tomato confit. Place another slice of aubergine on top and repeat layers of tomato confit and remaining two sole fillets. Top with third aubergine slice.

Place basil leaf on top, spoon sun-dried tomato sauce around, spoon basil oil around. Serve.

Stephen Smith

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking