Recipe - Souffle Of Dover Sole With Crab Ginger And Lemon Grass

FOR THE SOLE
4 Pieces sole fillet;
(6ounce)
Salt and pepper to taste
2 tablespoon Melted butter

FOR THE SAUCE
2 cup Vegetable stock
1 1 inch piece ginger; roughly
chopped
1 2 inch piece lemon grass;
roughly chopped
1 tablespoon Heavy cream
1 tablespoon Unsalted butter
Salt and pepper to taste

FOR THE SOUFFLE
1 Piece sole fillet; (6ounce)
1 Egg yolk
1 Whole egg
One fourth cup Heavy cream
Salt and pepper to taste
4 Egg whites
2 ounce Crab meat
8 dr Lemon juice

FOR GARNISH
12 Grapefruit segments
4 Sprigs chervil

Make the sole: Lightly score the skin side of the sole fillet to keep the
sole from the shrinking. Season sole with salt and pepper and brush with
the melted butter. Turn sole on its side, and form a circle, skin side in,
with the fillets. Secure with a toothpick. Place on a lightly greased
nonstick baking tray. Refrigerate until needed.

Make the sauce: Combine the vegetable stock, ginger and lemongrass. Reduce
by half. Add heavy cream and butter. Season with salt and pepper. Strain
sauce. Keep warm in a small saucepan.

Make the souffle: Combine sole fillet, egg yolk, whole egg, cream, salt and
pepper. Puree until smooth. Whip egg whites until stiff peaks form. Fold
egg whites into puree. Layer crab meat and souffle mixture into sole
circles, starting with the crab. Use half an ounce of crabmeat total per
sole fillet. Squeeze lemon juice over crab during layering. Place souffles
in a preheated 375 degree oven for 7 minutes. Souffle should be golden
brown.

Assemble the dish: Using a spatula, carefully remove the souffle to a
serving plate. Spoon sauce around edge of plate. Garnish each plate with
three grapefruit segments and sprigs of chervil.

Yield: 4