Chef Adam Kantor
MacCallum House & Grey Whale Bar & Cafe
Ingredients for golden beet beurre blanc:
3 ounces diced cold unsalted butter
1 teaspoon chopped shallots
1/4 cup heavy cream
1/4 cup dry white wine
1/4 cup golden beet juice (make with juicer)
1 teaspoon fresh lemon juice
sea salt to taste
Melt 1 teaspoon butter in sauce pan; add shallots and sweat until soft but no color.
Add cream and reduce by half until slightly thickened. Add wine and beet juice and reduce until it naps the spoons. Take off fire and whisk in rest of butter. Add lemon juice and salt to taste. Strain. Store in thermos or in a warm spot if not serving right away.
Ingredients for sole:
2 1/4 pounds petrale sole (6 6-ounce portions)
2 tablespoons butter
2 tablespoons chopped shallots
1/4 pound black chanterelles, pulled in half and cleaned
2 tablespoons capers with a little juice
2 roasted golden beets, peeled, halved and sliced
1/2 pound Dungeness crab, freshly picked
Salt fish and make a package out of the sole by folding the ends into the skin side. Sauté bone-side down first in a hot pan with a little Canola oil. Turn over when brown and finish in 500º oven for approximately one minute.
In a 2nd pan, place butter. Melt over high heat and add shallots. Immediately add in order the black chanterelles, capers and roasted beets. Toss a couple of times and add crab. Toss again and take off fire.
Mound some whipped Yukon Gold potatoes onto a plate and drizzle the golden beet beurre blanc around it. Place sole on top. Add the sauté on top of sole.