from Executive Chef Farrokh Larijani Alaska Sole with Side-stripe shrimp A taste of Tuscany - Sole and side-stripe shrimp from Alaska waters in a sauce of roasted tomatoes, sweet Calabraise sausage and capers served with creamy polenta. 6 oz. Total weight. Sole filets-3 ea. 1 oz. White wine-for baking the fish 1 1/2 oz. Veggie stock-for baking the fish 1/4 tsp. B.H. seasoning for the fish 2 ea. Lemon slices-1/8" thick 5 oz. Wt. Polenta 1 oz. Olive oil 2 oz. Alaska Side Stripe shrimp 1/4 tsp. Garlic-chopped 2 tsp. Shallots-chopped 1 tsp. Capers 2 oz wt. Roasted tomatoes 2 tsp. Basil Julienne 1 Tbs. Calabraise sausage-diced and cooked MR 1 1/2 oz. Vegetable stock-for the sauce. Dash B.H. seasoning 1 Tbs. Butter-cold 1 Tbs. Green onion curls-garnish. 1 ea. Basil budd Procedure: Fold and overlap the sole filets and lean against the polenta on a sizzle plate, place a lemon slice in between the fish, season, add the wine and stock and place in the oven. Meanwhile sauté the shallots and garlic in olive oil, add the shrimp and quickly sauté, add the remaining ingredients except the vegetable stock and cold butter. Deglaze with stock, reduce and make sauce with the butter. < back
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