Sole with sasanishiki rice,
rossini almas gold caviar, pearl onions & champagne beurre blanc

by Jakob de Neergaard,
Marchal, Hôtel d'Angleterre, Denmark
 

SOLE
1 piece (1 kg)

SASANISHIKI RICE
150g Sasanishiki rice
2g Rausu Kombu
160ml distilled water
1 tbsp rice vinegar with sakura
1 tbsp Dashi
1 tbsp Champagne

CHAMPAGNE BEURRE BLANC
75ml Champagne
150g unsalted butter
2g salt
1 teaspoon fresh lemon juice
1 drop of Tabasco
½ bunch of chives
16 pearl onions
50g Rossini Almas Gold Caviar

1 — RICE
Rinse the Sasanishiki rice 6 times in cold water. Cover with cold water (20-30 minutes in summertime and 30-40 minutes in winter.) Sieve and cook the rice in a rice cooker with 160g water (use water without calcium/distilled water) for 55 minutes. Season with rice vinegar, Dashi and Champagne.

2 — PREPARING THE SOLE
Cut the sole into 4 fillets and put on a tray greased with butter. Season with salt and black pepper and film tightly.

3 — CHAMPAGNE BEURRE BLANC
Bring the Champagne to a quick boil and turn down the heat. Then blend the cold butter in a little at a time while stirring. Season with salt, lemon and Tabasco. It must not boil but be kept warm on the lowest flame. Chives are finely chopped and added just before being served.

4 — PEARL ONIONS
Peel the pearl onions and cut in halves. Steam them tender in a little water and butter.

5 — STEAMING THE SOLE
Put the sole fillets in a steam oven at 66°C (150°F) for 4 minutes.

SERVING INSTRUCTIONS
The rice and sole fillets are served as shown in the picture with pearl onions and caviar on top and finally the Champagne beurre blanc.