Recipe courtesy of Cooking Channel
50 min
20 min
30 min
20 servings


Milk-poached Pork Tenderloin:
  • 1 cup olive oil
  • 1 pint whole milk
  • 1 pint heavy cream
  • 2 lbs. pork tenderloin, trimmed
  • 2 teaspoons salt
Supreme of Sole on Whipped Leek Potatoes:
  • 3 lbs. Yukon gold potatoes, peeled and cut into quarters
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 4 large leeks, white part only
  • 1 green apple
  • 4 lbs. sole fillet, cut into 3 1/2-ounce pieces
  • Curry powder
Beurre Blanc:
  • 2 tablespoons finely minced shallots
  • 1/4 cup white wine
  • 1/4 cup lemon juice or white wine vinegar
  • 1/4 lb. ice-cold butter, cut into pieces
  • Salt and white pepper to taste
  • Salt and white pepper to taste 
Poached Cipollini Onion with Goat Cheese Brulee:
  • 10 cippollini onions, heads removed and peeled
  • 2 cups olive oil
  • 3 sprigs thyme
  • 10 black peppercorns
  • Pinch of salt
  • 1 bay leaf
  • 1 garlic clove, smashed
  • 8 ounces goat cheese


A Variation of Onions 3 Ways

For the Milk-poached Pork Tenderloin: 1. Place pork tenderloin and rest of ingredients in deep saucepan, and bring to a simmer.

2. Let simmer for 20 minutes and then remove from heat. Let cool in milk mixture.

3. Keep the milk mixture on medium heat.

4. Remove tenderloin from milk mixture.

5. Heat a skillet with a little olive oil. Salt the tenderloin and sear in the skillet, 1 minute each side.

Supreme of Sole on Whipped Leek Potatoes

For the Leek Potato: 1. Boil 1 pound of potatoes, cubed, for 10-15 minutes or until they are softened.

2. Whip them with heavy cream, butter, a pinch of curry and salt. You want a thicker consistency than normal mashed potatoes. Set aside.

3. Saute leeks and the flesh of one green apple in butter until they soften.

4. Add salt and a pinch of saffron, ground between your fingers.

5. Puree leeks in a food processor and stir into potatoes.

6. Reserve and heat for service, adding heavy cream if the texture is too heavy.

For the Sole: 1. Preheat oven to 300 degrees F.

2. Slice sole into 2-inch pieces, 3/4-inches wide; a triangle or spear shape is best.

3. Arrange sole on a greased baking pan. Sprinkle with salt, lemon zest and pepper.

4. Place sole in oven for 3 minutes. 5. Open the oven and cover entire pan of fish with beurre blanc. Turn off oven.

6. When leek potatoes are plated, remove pan and serve atop leek potatoes.

For the Beurre Blanc: 1. In a saucier (saucepan), combine shallots and wine. Reduce over medium heat until syrupy.

2. Add lemon juice or vinegar and reduce until syrupy. Remove from heat.

3. Whisk in butter one or two pieces at a time. If additional heat is required for butter to incorporate into the wine/acid/shallot reduction, be very careful and apply low heat.

4. When all the butter is incorporated the sauce should be smooth and velvety. Season to taste with salt and white pepper - a healthy pinch of each.

Poached Cipollini Onion with Goat Cheese Brulee: 1. Place all ingredients except goat cheese in deep saucepan.

2. Bring temperature of oil up to 275 degrees F, and then keep consistent until onions are tender, 30 minutes.

3. Remove from heat and let cool in oil.

4. Remove onions and slice in half lengthwise and place on baking sheet flat-side-up.

5. Spoon a small amount of goat cheese into the onion and brulee the cheese with a brulee torch.

Series: Kitchen Conspirators Episode: High Society - Dinner (Ep. 2: Part 6)

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