Josef Gallenberger – Executive Sous Chef at Hugo’s at the Hyatt Regency Hong Kong
Josef Gallenberger, Executive Sous Chef at Hugo’s at the Hyatt Regency Hong Kong, Tsim Sha Tsui, shares his recipe for Dover sole meuniere, one of the Hugo’s signature dishes.
For the fish:
- Dover Sole 700-800g 1pc
- Meuniere sauce 50ml
- Salt and pepper
- Plain flour 20g
- Chopped parsley 20g
- Lemon wedge half pc
- Italian parsley 0.5g
For the meuniere sauce:
- Fresh butter 300g
- Chicken jus 50ml
- White wine 25ml
- Lemon juice 20ml
Remove the skin off the sole. Cut the small bones, head, back fin and bowel away and clean it. Flavour it with salt and pepper and turn it around in the flour.
Chop the parsley.
Melt the cleared butter in a sauté pan. Put the sole in and sauté it for around 3 minutes. Turn the fish over. Add some butter and sauté until it turns golden brown with a core temperature of around 140 degrees C. Take the sole out and let it rest. Remove the oil from the pan.
Add more butter in the same pan and let it melt down to “noisette” (golden brown). Add white wine, some salt and pepper, and a nice piece of lemon garnish. Press some lemon juice into the butter and over the sole.
When ready, brush again with the herb butter, and let it rest for a moment.
Take the bones out to filet the sole.
Put the sole filet on the plate, brush again nicely with the herb butter, and add chervil and lemon to garnish.
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