Bite with Belkys: Seared Dover sole with truffle mac and cheese

The Chef: Angel Leon
The Restaurant: Maison d'Azur
The Dish: Seared Dover sole with truffle mac and cheese

Ingredients for Mac and Cheese:

3 Tbs. of butter
3 Tbs. of all purpose flour
1 1/2 qt. of milk
1 tsp. of cloves
half of a white onion, chopped
3 Tbs. of Parmesan cheese (or Gruyere cheese), grated
1 pinch of nutmeg
salt, to taste
white pepper, to taste
6 cups of cooked pasta
1 Tbs. of truffle
1 Tbs. of truffle oil

Method of Preparation:

-Begin by making a bechamel sauce. In a pot, melt some butter, add flour and let it simmer for about 10 minutes. Then, in a another pot, boil milk with cloves and chopped onions.

-Next, strain the milk and pour it into the butter mixture.

-Then, add grated Parmesan cheese, nutmeg, salt, pepper, cooked pasta, a dash of truffle and truffle oil.

-Top it off with a little more Parmesan cheese, and let it broil in the oven for a few minutes or until the cheese is a nice golden brown.

Serves: 3

Ingredients for Dover Sole:

1 whole Dover sole fish
1 Tbs. of sea salt
1 pinch of white pepper
3 cups of Wondra flour
1 1/2 cups of extra virgin olive oil
1/4 bunch of thyme
1 sprig of rosemary
1 Tbs. of butter

Method of Preparation:

-Start by seasoning the fish with salt and pepper, and then coat it with Wondra flour.

-Now, sauté in extra virgin olive oil and add thyme, rosemary and butter.

-Chef Angel says to baste the fish for extra flavor until it has an even golden brown color.

To Plate the Dish:

Serve the Dover, sprinkle it with sea salt and garnish with fresh lemon.

Serves: 1

Serving Suggestion: White Wine

FOR MORE INFORMATION:

Maison d'Azur
956 Washington Ave.
Miami Beach, FL 33139
305-403-1062
http://www.maisondazur.com/