It was exactly a year ago to the day that I published my review of the 5 Star-Rated Alex in Las Vegas. This was a very enjoyable meal, with a well thought-out modern menu, featuring delicious French Riviera flavors, classic techniques, and lovely seasonal ingredients. Most of the dishes were conceptualized and executed perfectly.
There was one dish, however, that we were a little more critical of, the Dover Sole with Chanterelle Mushrooms, Sun-Dried Tomatoes, Roasted Gem Lettuce, Red Wine Reduction and Gem Lettuce Foam. The sole was presented playfully as a "fish stick", however we found it to be a bit too dry and under-seasoned. The vegetables topped with gem lettuce foam were very flavorful, but were presented separately from the fish on different sides of the plate in a manner that made these seem like two entirely different dishes.
(original dish at Alex)
I really loved the concept of a 5-Star style "fish stick" and decided to create my own version, correcting the minor flaws of the original dish.
I added a lot of flavor into my fish sticks with the additions of lemongrass, garlic, parsley, and Meyer lemon juice. I made the wine reduction with an excellent Pinot Noir from New Zealand featuring a wonderfully rich taste of cherries. I didn't have the gem lettuce, so instead I made a foam with baby arugula which added a touch of nuttiness to the dish. I also plated all the different components in a more complimentary manner, ensuring that the flavors blend in greater harmony.
Ingredients
fish sticks (about 6 small fish sticks)
2 filets of sole or flounder (about 5 ounces each)
1 tablespoon lemongrass, minced
1 tablespoon fresh parsley, minced
1 garlic clove, minced
1 tablespoon Meyer lemon juice
1/2 egg, whisked
Salt, pepper to taste
Cracker meal for breading
Vegetable oil
Chanterelle mushrooms and sun-dried tomatoes
4 tablespoons butter
1/2 onion, finely chopped
2/3 cup sun-dried tomatoes in oil, drained
1 cup Chanterelle mushrooms
Pinot Noir Reduction
1 tablespoon butter
1/2 onion, chopped
1 garlic clove, chopped
2 thyme sprigs
2 cups of Pinot Noir wine
Salt, pepper to taste
2 tablespoons butter
Arugula foam
1/2 cup baby arugula
1 cup chicken stock
1 teaspoon lecithin
Directions:
fish sticks
Put the sole filets through the grinder or chop finely in a food processor. Transfer to a bowl. Add lemongrass, parsley, garlic, Meyer lemon juice, egg, and salt and pepper. Mix well. Form into small "sticks" and coat well in cracker meal. Heat 2-3 tablespoons of vegetable oil in a frying pan, and fry the "fish sticks" until cooked through and golden brown on both sides.
Chanterelle mushrooms and sun-dried tomatoes
Melt 2 tablespoons of butter in a skillet. Add onions and saute until translucent for just one or two minutes. Add the sun-dried tomatoes and heat through for a minute. Then add the mushrooms and the rest of the butter, and cook for about 5 minutes, stirring.
Pinot Noir Reduction
In a saucepan, melt butter and saute the onions until translucent. Add garlic and saute for 30 seconds. Add thyme and Pinot Noir, season with salt and pepper. Bring to boil and then simmer until reduced to a 1/2 cup. Strain. Before serving, bring to boil and reduce by half. Swirl in butter.
Arugula foam
In a measuring cup, add baby arugula, chicken stock and lecithin. Blend with an immersion blender on an angle until a lot of foam appears. Let the foam sit for a few minutes.
to assemble
Place the mushrooms and sun-dried tomatoes on the center of the plate. Drizzle the Pinot Noir reduction on the plate and top with a fish stick. Top with arugula foam.
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Please check out another amazing recipe for gourmet fish sticks that my friend Lori Lynn over at Taste With The Eyes posted on her site also today! Her version is just heavenly, loaded with truffles, so please do check out her post - black COD black TRUFFLE in crispy rice paper!
