The Chef in Stead

Sole of Chavignol



In this case, less is better! only a few ingredients, but full body flavors.

Fresh Sole, count 250gr per person
Goat Cheese, French Crotin de Chavignol is best
Fresh Roma Tomatos
Fresh Parsley
Fresh Chives
2/3 cup White Wine
Olive Oil
Butter
Sea Salt & Cracked Pepper

Polenta:
150g Shallots, finely diced
5 cups water
1 cup 35% cream
1 1/2 cups polenta (medium cornmeal)
1 teaspoon Sea Salt

In heavy large saucepan, brown the shallots, whisk 1 1/2 cups water, polenta, and sea salt. Stir over medium heat until mixture comes to simmer. Gradually whisk in remaining 3 1/2 cups water. Bring to boil, whisking polenta often. Reduce heat to low; cover and cook until polenta is thick, soft, and creamy, stirring often, after 12-15 minutes add the cream and keep stirring, total cooking time around 30 minutes.(4-5 servings)

Place the sole flat at the bottom of a slightly buttered baking dish, add a little white wine, salt and pepper and set aside.
Gently mix together very small cubes half tomato and half goat cheese, add chopped parsley and chives.
Gently place the tomato and cheese mixture on top of the sole and baked at the bottom of a pre-heated oven at 400F. Please do not over cook it, the sole has a very delicate texture and taste. (approximate time 12 minutes) When it come out have your vegetables hot and ready, place the sole on top of the polenta.

Finish with a light drizzle of your very best extra virgin olive oil and a sprig of parsley.




Private Chef Martin for Cooking Classes and Catering in Kelowna, BC

(250)878-8500