Dover Sole Roulades with Almond Milk Velouté and White Asparagus Essence recipes

## 1. The Dover Sole Roulades

* **The Fish:** 2 large Dover Sole, filleted and skinned (you should have 4 fillets).

* **The Prep:** Lay the fillets flat. Season the inner side with fine sea salt and white pepper.

* **The Roll:** Starting from the tail end, roll the fillet tightly into a cylinder. Secure with a toothpick or wrap tightly in heat-resistant plastic wrap (ballotine style) to maintain the shape.

* **The Cook:** **Steam** the roulades at a low temperature (**approx. 80°C**) for 6–8 minutes. This ensures the protein doesn't "seize" and remains incredibly tender.

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## 2. Almond Milk Velouté

This is a modern, nutty twist on a classic mother sauce. It provides a creamy, white-on-white aesthetic.

* **The Base:** Make a light roux with 20g butter and 20g flour.

* **The Liquid:** Gradually whisk in 200ml unsweetened, high-quality almond milk and 50ml light fish stock (fumet).

* **The Infusion:** Add 2 drops of almond essence (use sparingly!) and a pinch of salt.

* **The Texture:** Simmer until thickened, then pass through a fine-mesh sieve. Just before serving, use a hand blender to froth the top for a "cloud" effect.

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## 3. White Asparagus Essence

White asparagus is prized for its subtle, bitter-sweet profile compared to its green counterpart.

* **The Juice:** Peel 6 spears of white asparagus. Juice the stalks raw or blanch them and blend with a splash of iced water.

* **The Clarification:** Strain the juice through a coffee filter to get a clear, pale liquid.

* **The Reduction:** Simmer the liquid with a touch of lemon juice until it reduces into a concentrated, flavorful syrup.

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## 4. Plating Art Style

1. **The Base:** Pour a pool of the frothed **Almond Milk Velouté** into the center of a wide, shallow bowl.

2. **The Hero:** Stand the **Dover Sole Roulade** upright in the center of the velouté. If you used plastic wrap, remove it carefully just before plating to keep the edges sharp.

3. **The Detail:** Use a dropper to place small, precise dots of the **White Asparagus Essence** into the white velouté, creating a pattern or a ring around the fish.

4. **The Garnish:** Top the fish with a single, paper-thin shaving of toasted almond and a sprig of sea fennel or chervil.

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### Pro-Tip:

To make the dish even more elegant, you can stuff the center of the roulade with a fine **scallop mousse** or a layer of sautéed baby spinach before rolling.