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Poached Sole with Sautéed Spinach
and Lemongrass Vierge from Chef Christopher Mayo at
Metro Brasserie
YIELD: 2 Portions
INGREDIENTS:
(for the Sole)
2 6 oz. pieces of Sole
Kosher Salt
(for the spinach)
4 oz. baby spinach
1 oz. basil leaves
1 tablespoon of unsalted butter
(for the Lemongrass Vierge)
1 small shallot, minced
3 Roma tomatoes, peeled, seeded and diced
1 tablespoon of lemon segments, diced
1 tablespoon of minced chives
1 pinch of minced Thai chilies (optional)
1 stalk of lemongrass, rough chopped
4 fluid oz. of extra virgin olive oil
PREPARATION:
1. To prepare the Vierge- warm the olive oil and
lemongrass to just below a simmer
2. Remove from heat and allow tosteep for 20 minutes
3. Remove the lemongrass from the oil and add the
shallots- cook gently until softened.
4. Add the tomatoes, Thai chili, and lemon segments and
cook over low heat for an additional five minutes to
allow the flavors to meld
5. Add the chives and season to taste with salt
6. Hold warm until ready to use
7. To prepare the sole, bring a pan of lightly salted
water to just below a simmer and gently poach the fish
8. To test for doneness, insert a metal skewer into the
center of the fish and hold for 5 seconds
9. Remove the skewer and hold against the inside of your
wrist-the fish is done if the skewer is warm to the
touch
10. While the fish is poaching, sauté the spinach and
basil leaves in butter over medium heat until wilted;
season to taste with salt
11. Drain well on a paper towel before using
12. To assemble the dish, place a small pile of spinach
in the center of the plate, top with the halibut and
spoon the Vierge over and around the fish.
Chef Christopher Mayo
Metro Brasserie
7114 E. Stetson Drive, Suite 105
Scottsdale, AZ 85251.
www.metrosouthbridge.com
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