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

Dover sole 'Colbert' with artichokes and lemon cream

Posted: Updated:
  • Recipe CollectionMore>>

  • Asian Salads & Sauces at The Community House

    Asian Salads & Sauces at The Community House

    Wednesday, July 30 2014 12:22 PM EDT2014-07-30 16:22:45 GMT
    Some of the most popular Asian inspired salads and sauces will be taught at The Community House in Birmingham. 
    Some of the most popular Asian inspired salads and sauces will be taught at The Community House in Birmingham. 
  • Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Monday, July 28 2014 9:05 AM EDT2014-07-28 13:05:58 GMT
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market

  • Club Corp Charity Golf Outing

    Club Corp Charity Golf Outing

    Sunday, July 27 2014 12:03 AM EDT2014-07-27 04:03:46 GMT
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.

(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.

Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices