Grilled Alaska Salmon with Kerala Fish Moilee Sauce
Alaska Yellowfin Sole Grenobloise by Chris Alexander Executive chef at compass
Alaska Yellowfin Sole Grenobloise by Chris Alexander Executive Chef at Compass
Ingredients
Serves 3
Fish
• 3 large Alaska yellowfin sole, scaled and cleaned
• Flour, for dusting
• Vegetable oil (for frying)
• Juice of ½ lemon
Seasoned Butter
• 175g salted butter, softened
• 7g Dijon mustard
• 13g flat-leaf parsley, finely chopped
• Juice of ½ lemon
• ½ garlic clove, minced
• 1 sprig lemon thyme, finely chopped
• 2g sea salt
• Pinch of black pepper
• Pinch of cayenne pepper
Croutons
• 1 large sourdough loaf
• 100ml olive oil
• Salt
• Pepper
To Serve
• 10g lightly seasoned pickling vinegar
• 1 tbsp capers
• 10g gherkins, cut into batons
• 10g preserved lemon
• 10g lemon segments
• 1½ tbsp parsley, julienned
• 20g croutons
• 20g cucumber (parisienne/ balled)
• Micro parsley
Method
1. Mix all seasoned butter ingredients until well combined. Set aside.
2. Slice sourdough thinly, drizzle with olive oil, season with salt and pepper, and bake for 8–10 minutes until golden.
3. Pat the sole dry. Then, fillet the fish and lightly dust both sides of the fillets with flour.
4. Heat a splash of vegetable oil in a large frying pan over medium-high heat. Place the fish presentation-side down and cook until the edges turn golden.
5. Flip the fish, add small knobs of seasoned butter, and continuously baste as it melts.
6. Once the butter begins to brown, add a squeeze of lemon juice.
7. Add capers, gherkins, preserved lemon, lemon segments, and parsley to the pan.
8. Plate the fish, spoon over pan juices, and garnish with cucumber balls, croutons and micro parsley
