Courtesy of Chef Nicolas Fagundes Galindo

S.Pellegrino Young Chef Cookbook

Keep Your Sole Up

Chef Nicolas Fagundes Galindo won the Fine Dining Lovers Food for Thought Award for the UK & North Europe area.

05 October, 2020

Type of dish

Seafood

Season & Occasion

Summer

serves for

total time

1 HR 0 MIN

ingredients

Lemon sole

3 large fillets

Courgette wasabi cream

Onion

1 small diced

Zucchini

1 large diced

Crème fraîche

1 table spoon

Wasabi paste

1 table spoon

Salt

to taste

Black pepper

to taste

Lambay crab

Crab meat

400 g

Egg white mayonnaise

3 table spoon

Lemon juice

Tabasco

15 drops

Chives

2 table spoon

Salt

to taste

Egg white mayonnaise

Egg whites

Dijon mustard

1 tea spoon

Lemon juice

Half

Vegetable oil

200 ml

Stuffed baby courgette

Baby courgette

Passion fruit beurre blanc sauce

Fish stock

200 ml

White wine

100 ml

Shallots

Celery

Butter

200 g small dice

Passion fruit

Lemon juice

1 and half

Chef Nicolas Fagundes Galindo shares his simple summertime recipe for lemon sole, passion fruit beurre blanc, and baby courgettes stuffed with Lambay crab, great for having fun with family and friends.

The dish uses a combination of local and exotic ingredients, which connect the Brazilian-born chef with his childhood memories, as well as his present Irish influences as a chef at Chapter One in Dublin.

The beurre blanc finished with passion fruit adds the right sourness and acidity to the dish, as well as taking Fagundes back to his Brazilian roots and his mother’s cooking. "My mom does the best passion fruit mousse in the world and we always have that in special occasions, so I knew one day I would be using passion fruit in some savoury dish,” he says.

Fagundes also showcases the best seasonal produce found locally to him in Ireland, like the Lambay crab, which echoes the philosophy of local sourcing in the kitchen at Chapter One. And finally, he uses courgettes "mostly because I really like courgettes and I think they are a really versatile vegetable, and Ireland produces a really good courgette”.

Follow all the steps below to enjoy this simple summer fish dish...

Step 01

Courtesy of Chef Nicolas Fagundes Galindo

Dice your courgettes and onion into small pieces and cook in a hot medium-size pot with cooking oil on a high heat for approximately two and a half minutes, then cover with a lid and let steam for a further 20 seconds.

Step 02

Courtesy of Chef Nicolas Fagundes Galindo

Add your crème fraiche and wasabi powder.

Step 03

blitz in a mixer by Chef Nicolas Fagundes Galindo

Courtesy of Chef Nicolas Fagundes Galindo

Then blitz in a mixer or food processor until you get a creamy and smooth texture.

Step 04

Dijon mustard and lemon juice by Chef Nicolas Fagundes Galindo

Courtesy of Chef Nicolas Fagundes Galindo

For the egg white mayonnaise

In a bowl, add your egg whites, Dijon mustard, lemon juice and a pinch of salt.

Step 05

Courtesy of Chef Nicolas Fagundes Galindo

Mix with a whisk. After that, add your oil and keep whisking at all times until you get a nice and light texture mayonnaise.

Step 06

Courtesy of Chef Nicolas Fagundes Galindo

For the Lambay crab

Pick through your crab using a pair of gloves to find any remaining crab shell.

Step 07

Courtesy of Chef Nicolas Fagundes Galindo

Put the crab in a bowl, add all your ingredients, and gently mix with a table spoon.

Taste for salt and lemon (do as you please, I personally like it with a good balance between lemon and salt.)

Step 08

Courtesy of Chef Nicolas Fagundes Galindo

For the stuffed baby courgette

Simply wash your baby courgette and place inside a sieve on top of a pot with boiling water, cover with a lid and let steam for 5 minutes.

Step 09

Courtesy of Chef Nicolas Fagundes Galindo

For the passion fruit beurre blanc sauce

In a medium pot on a moderate heat, sweat your onions and celery until they are lightly cooked.

Then add your wine and reduce for approximately 3 minutes on a low heat until nearly a caramel.

Step 10

Courtesy of Chef Nicolas Fagundes Galindo

Add your fish stock and reduce that down, still on a low heat, by three thirds. Pass the liquid through a sieve and keep reducing on a low heat until you get a caramel consistency.

Step 11

Courtesy of Chef Nicolas Fagundes Galindo

Off the heat and stirring with a whisk at all times, add your small dice of cold butter slowly, and keep whisking until all the butter is incorporated into the beurre blanc sauce.

Finish with passion fruit, lemon juice and salt.

Step 12

Courtesy of Chef Nicolas Fagundes Galindo

For lemon sole

Put a tablespoon of cooking oil in a hot pan and cook your sole for 1 minute or until its golden and releases from the pan.

Step 13

Courtesy of Chef Nicolas Fagundes Galindo

Add a cube of butter, turn the fish and cook for another second off the heat. Add lemon juice and salt to taste.

Step 14

Courtesy of Chef Nicolas Fagundes Galindo

Plating

To plate the dish, gently place the crab on top of the courgette on a separate plate and let it sit there.

On another plate, spread 2 tablespoons of the courgette cream, lay the stuffed baby courgette on top. With a knife, cut approximately 15 thin discs of courgette, and one-by-one lay down on top of the crab.

On the opposite side of the plate you can place your lemon sole and your sauce in the middle

That's it, keep your sole up!