Dover sole 'Colbert' with artichokes and lemon cream - Fox 2 News Headlines

(WJBK) -- Get this traditional English holiday dish courtesy of chef John Somerville from The Lark in West Bloomfield.

For the sole:
Fillets of sole, skin removed, trimmed, seasoned with salt and white pepper and cut into uniform pieces.

For the breading station:
Container of all purpose flour
Container of "scrambled" eggs
Container of panko bread crumbs, lightly ground

Dip the seasoned sole fillets in the flour, then the eggs and finally the bread crumbs.

Heat a non-stick pan to medium high heat. Add a small amount of canola oil. Lightly saute the sole filets on both sides till golden brown.

For the  artichokes:
Serves 12
Bring the following to a light boil:
1 onion, peeled and chopped
1 stalk of celery, chopped
1 carrot, chopped
2 lemons cut in 1/2
1c peeled garlic
handful of fresh thyme
handful of each: black peppercorns, bay leaves, sea salt
6 artichokes, trimmed of choke and all outer green leaves
Bring all ingredients to a boil. Reduce to a light simmer. Continue cooking till artichokes are soft when pierced with a knife. Cool in their own liquid in a water bath. When cool cut into 1/2's or 1/4's depending on their size.
To reheat: In a small saute pan combine artichokes, a pat of butter and a little reserved cooking liquid. Bring to a light boil and cook till artichokes are hot adding more liquid if necessary.

For the lemon cream sauce:
1c lemon juice
1/4c sugar
1c heavy cream
1# butter, cut into small pats
In a small saute pan bring lemon juice and sugar to a boil. Continue reducing till thick and syrupy. Add creme and return to a quick boil. When slightly thickened remove from heat and whisk in butter. Add chervil.