I am so craving tonight’s dinner! I can’t wait to have a couple friends over and enjoy this amazing meal! To start we will have a blood orange, beet, and fennel salad, then Dover Sole with mustard sauce and green beans, followed by chocolate souffles! Enjoy!! Have a great weekend!
BLOOD ORANGE, BEET, & FENNEL SALAD
2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange (preferably Cara Cara)
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good quality extra-virgin olive oil, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground pepper
1/4 cup loosely packed frshed cilantro and.or chervil leaves
Preheat oven to 400 degrees F. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with segments. Add lemon juice and lime juice.
Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserve citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allover flavors to meld. Garnish salad with colantro leaves.
DOVER SOLE WITH MUSTARD SAUCE AND GREEN BEANS
1/2 lb. small green beans (haricots verts), trimmed
2 tablespoons grape seed oil, divided
1 whole 1-lb. skinless Dover sole
1 teaspoon (or more) paprika
1 tablespoon unsalted butter
1 small shallot, minced
1 small garlic clove, minced
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
Freshly ground pepper
Mustard sauce (recipe follows)
Drain; transfer to a large bowl of ice water to cool. Drain; pat dry. Halve beans crosswise.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Season sole all over with salt. Using a fine-mesh sieve, dust paprika over both sides of fish. Add fish to skillet. Cook undistrurbed until golden, 3-5 minutes longer. Transfer to a platter.
Meanwhile, melt butter with remaining 1 tablespoon oil in another large skillet over medium heat. Add shallot and garlic; cook, stirring often, until softened, about 2 minutes. Add green beans and cook, stirring to coat, until warm. Stir in parsley and tarragon. Season with salt and pepper.
Carefully remove 2 fillets from top of fish, keeping pieces intact. Lift bones from fish to expose remaining fillets. Divide fillets and Mustard Sauce between plates. Serves with green beans and lemon wedges.
3/4 cup dry white wine
2 teaspoons minced shallot
1 small sprig thyme
1/2 small bay leaf
1/4 teaspoon tarragon or white wine vinegar
6 tablespoons unsalted butter
2 large egg yolks
1/8 teaspoon piment d’Espelette or paprika
1 1/2 teaspoon Dijon mustard
Bring the first 5 ingredients to a simmer in a small saucepan; cook until liquid is reduced to 2 tablespoons, about 10 mintues. Transfer to a medium metal bowl. Let cool slightly. Discard thyme sprig and bay leaf.
Meanwhile, simmer butter in a small saucepan over medium heat until foamy; skim foam surface; discard. Pour clarified butter into a small glass measuring cup, leaving browned bits behind. Keep warm.
Whisk egg yolks, piment d’Espeltte, and 1 tablespoon water into wine mixture. Set bowl over a saucepan of simmering water (do not allow water to touch bowl). Whisk constantly until ribbons form, about 5 minutes. Slowly whisk in butter. Whisk constantly until well blended and fluffy, about 2 minutes. Remove from heat; whisk in Dijon mustard. Season with salt. Serve immediately.
3 tablespoons unsalted butter, room temperature (for ramekins)
6 tablespoons superfine sugar, divided, plus more for dusting
1 cup whole milk
1 vanilla bean, split lengthwise
3 large egg yolks
2 tablespoons all purpose flour
1/2 teaspoon kosher salt
5 oz. semisweet or bittersweet chocolate (62%-70% caco) chopped
2 tablespoons natural unsweetened cocoa powder (not Dutch-process) 6 large egg whites
lightly sweetened whipped cream
Preheat oven to 400 degrees F. Butter ramekins and lightly dust with superfine sugar. Chill. Place milk in a small saucepan; scrape in seeds from vanilla bean; add bean. Bring just to a boil. Remove from heat and let milk steep.
Discard bean form milk on high speed, beat yolks and 3 tablespoon super fine sugar in a medium bowl until slightly thickened and pale yellow, about 3 minutes. Beat in flour and salt. Gradually beat in half of vanilla milk. Whisk egg mixture into remaining vanilla milk in saucepan; bring to a simmer, whisking constranlty, over medium heat. Cook, stirring constrantly, until souffle base is thickened, 2-3 minutes. Transfer souffle base to a large bowl.
Combine chocolate and cocoa powder in a small bowl; set over a saucepan of simmering water. Stir until chocolate is melted and mixture is smooth. Gradually whisk chocolate mixture into souffle base.
Using an electric mixer with clean, dry beaters, beat egg whites in a large bowl until frothy, about 1 minute. With machine running, gradually add remaining 3 tablespoon super fine sugar by tablespoonfuls, beating to blend between additions. Continue beating meringue until semi-firm, glossy peaks form, 6-7 minutes. Gently stir 1/4 of meringue into souffle base to lighten; then fold remaining meringue in 2 additions. Fill ramkins 3/4 full.
Bake until centers are just set and souffles are puffed, 12-15 minutes. Remove from oven and dust with powdered sugar. Serve immediately, topped with a dollop of whipped cream.