Sole with Two Souffles & Lemon-Chive Buerre Blanc

Recipe courtesy of Bob Hildebrand, Three Stallion Inn, Randolph, Vermont.

Souffles Ingredients

1/4 pound butter
1/4 pound flour
1 quart milk
8 eggs, separated
8 ounces mushrooms
8 ounces baby spinach

Sole Ingredients

1 1/2 pounds fillet of sole

Buerre Blanc Ingredients

1 cup white wine
1 tablespoon white wine vinegar, or Verjus Blanc
2 tablespoons minced shallot
2 tablespoons heavy cream
1/4 pound butter
2 tablespoons minced chives
1 tablespoon lemon juice

Directions

To make the soufflés, melt the butter in a heavy sauce pan. Stir in the flour to make a roux. Whisk in the milk and cook over medium-high heat, stirring constantly, until the soufflé base becomes quite thick. Put the sauce into a mixer with the whisk attachment. Mix, adding the egg yolks one a time. Continue mixing until the soufflé base is cooled. Set aside. Heat the oven to 375.

Slice the mushrooms and saute them over high heat until they are soft and the moisture they give off is absorbed. Season the mushrooms and puree in a food processor. Cook the spinach in a little water until just wilted. Drain, shock and puree with some salt and pepper, in a food processor.

Divide the soufflé base in half. Incorporate the mushrooms into one half and the spinach into the other. Whip the egg whites until stiff and fold half of the whites into each mixture. Line two 9 by 13 inch pans with parchment paper. Spread the mixtures in the pans. Put each pan into a larger pan and add hot water to the larger pan to make a water bath. Bake for 15-20 minutes, until the soufflés are set. Remove from the oven and allow to cool.

To assemble the dish, turn the spinach soufflé out onto a cutting board. Carefully turn the mushroom soufflé out on top of the spinach souffle. Arrange the sole over the soufflés in a layer. Season with salt and pepper and coat with a little oil or pan spray. Trim the edges and cut into four rectangular pieces. You can make the dish up to this point several hours in advance. Wrap and refrigerate.

To make the buerre blanc, put the wine, vinegar (or verjus) and shallots into a small heavy saucepan. Cook over medium-high heat until almost evaporated. Add the cream. Cut the butter into small pieces and whisk in to make an emulsion. Add the lemon juice. Season with salt and pepper and at the last moment add the chives. Serves four.