LEMON SOLE WITH YUZU MERINGUE
My lemon sole and yuzu meringue : a mesmerizing fusion that blurs the lines between sweet, savoury, and citrusy bliss!
From Îles Flottantes to Lemon Sole
Welcome to the ethereal world of flavours with a dish that’s as light as a cloud, as delicate as a feather : the lemon sole with yuzu meringue
The inception of this culinary recipe traces back to a moment of experimentation in my kitchen. Inspired by the ethereal nature of îles flottantes, those whimsical “floating islands” with asparagus and tomatoes, the idea struck me like a culinary epiphany : why not pair the delicate taste of lemon sole with a salted meringue?
In a previous culinary escapade, I had explored the marriage of savoury meringue with Morbier, a cheese akin to Roquefort. The success of that venture fuelled my curiosity, and I couldn’t resist the temptation to bring my favourite fish, the lemon sole, into this flavourful equation.
Yuzu: A Citrus with an Asian Touch
As the festive season approached, I yearned for a dish that echoed both simplicity and a touch of winter warmth, all while embracing an Asian influence for my Christmas celebration. Enter Yuzu, the unsung hero of this culinary experience. This citrus junos sieb, a hybrid of citrus and wild mandarin, has a captivating history that originated in China and journeyed to Japan during the Tang dynasty.
Remarkably resilient to cold temperatures, withstanding up to -5 degrees Celsius, yuzu finds its home in winter cultivation. However, given its rarity, I opted for the readily available yuzu juice, preserving the essence of this exceptional fruit. The decision to infuse the dish with yuzu added a layer of “je ne sais quoi” that perfectly complemented the subtlety of the lemon sole.
A Sip in Harmony
For my lemon sole with yuzu meringue, I recommend indulging in the crisp taste of Quincy, a white wine from the vineyards of the astonishing Loire Valley.
Quincy stands distinguished as a renowned Appellation d’Origine Contrôlée (AOC), earning the illustrious title of being the second appellation established in France and the first in the Loire Valley. This prestigious AOC status was proudly secured in August 1936.
A Radiant Presence
Exclusively crafted from the sauvignon blanc grape, these wines, graced with a pale straw yellow hue, and possess an intense nose. Quincy, as an AOC, maintains a commitment to quality that has endured for decades, setting a standard for the region.
Unearthing the Roots
The etymology of “Quincy” traces back to the Roman name “domaine de Quintius,” underscoring the deep historical roots of this winemaking region. Quincy’s vineyards have stood witness to centuries of winemaking tradition, with references to the wine of Quincy dating as far back as 1120. The 15th century bestowed upon Quincy the title of “noble wines,” recognizing its enduring commitment to excellence.
Triumph Over Time
Quincy faced the challenges of the phylloxera epidemic, yet the region’s dedication to winemaking excellence prevailed. Despite adversities, Quincy has upheld its reputation as a producer of pure, expressive Sauvignon Blanc wines. The commitment to quality shines through.
Quincy’s Distinctive Profile
Delicate and fruity, Quincy wines present a captivating profile with prominent citrusy notes. Undertones of white flowers and a hint of pepper. Noteworthy is the wine’s remarkable ability to maintain its quality for a minimum of 4 or 5 years, making Quincy a timeless choice for wine enthusiasts seeking excellence in every sip.
So, cheers to the art of culinary exploration with my delicious and easy-peasy lemon sole with yuzu meringue…
LEMON SOLE WITH YUZU MERINGUE
Ingredients
- 2 lemon soles
- 1 egg white
- 1 tsp yuzu sauce
- 1 tbsp crème fraîche
- 300 g Jerusalem artichoke peeled and roughly chopped
- butter for the pan and the purée
- flour for coating
Instructions
- Cook the artichokes in a large volume of boiling water for 20 minutes.
- Drain and blend them to purée consistency.
- Add a knob of butter and the crème fraîche.
- Combine well and set aside to keep it hot.
- Meanwhile, using the whip of you food processor beat the white for 2 minutes.
- Add slowly the yuzu until stiff peaks form. Set aside.
- At the same time, coat each sole fillet in flour, both side.
- In a pan, add the butter and cook the fillets 3 minutes each side only.
- Spread evenly the meringue over the top of each fillet.
- Put in the oven in grill position for 2 minutes to color the meringue.
- Serve with the purée.
Notes
Servez avec la purée.
