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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.
Courtesy of Chef Nicolas Fagundes Galindo
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
ingredients
Lemon sole
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
1
Tabasco
15 drops
Chives
2 table spoon
Salt
to taste
Egg white mayonnaise
Egg whites
3
Dijon mustard
1 tea spoon
Lemon juice
Half
Vegetable oil
200 ml
Stuffed baby courgette
Baby courgette
2
Passion fruit beurre blanc sauce
Fish stock
200 ml
White wine
100 ml
Shallots
2
Celery
1
Butter
200 g small dice
Passion fruit
3
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
Step 02
Courtesy of Chef Nicolas Fagundes Galindo
Add your crème fraiche and wasabi powder.
Step 03
Courtesy of Chef Nicolas Fagundes Galindo
Then blitz in a mixer or food processor until you get a creamy and smooth texture.
Step 04
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!
Step 15
Courtesy of Chef Nicolas Fagundes Galindo
The final dish.
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