Created by Chef Hubert, this refined seafood stew combines delicate sole and scallops poached in a rich, aged wine vinegar sauce. Perfect for special occasions.
Cut the sole fillets into thin goujonnettes (strips).
Peel the baby onions and button mushrooms. To white-glaze them, place in a flat sauté pan, cover with water, add 15g butter and 1 tablespoon sugar. Season with salt and pepper from the mill. Cook over low heat until the liquid evaporates completely—do not brown.
Dice the peeled and seeded tomatoes.
Sweat the chopped shallots in a little butter. Deglaze with wine vinegar and reduce. Add white wine and reduce almost dry, then add port and reduce further. Extend with fish stock. Poach the sole goujonnettes for 4 minutes, add scallops for the last 1 minute. Drain on absorbent paper and keep warm.
Finish the sauce by stirring in cream and straining.
Arrange the goujonnettes and scallops with the glazed onions and mushrooms.
Reduce the sauce to a light broth, adjust seasoning, and mount with butter off the heat.
Sprinkle with diced tomatoes, season with salt and pepper.
Coat the seafood with sauce and garnish with chopped chives.
Note: Preferably use button mushrooms for the best texture.
Happy Holidays, everyone!
