Cold Paupiettes Of Sole With Herb Mayonnaise
|Unsalted butter||1 Tablespoon|
|Minced shallots||3 Tablespoon|
|Mushrooms||16 Large, sliced|
|Sole fillets||16 Ounce (4 Fillets, 4 Ounces Each)|
|Freshly ground white pepper||To Taste|
|Vegetable seasoning||To Taste|
|Fish stock||2 Cup (32 tbs)|
|Parsley sprigs||8 (For Garnish)|
|Spa mayonnaise||1 Cup (16 tbs), mixed with 4 teaspoons each chopped fresh chives and tarragon and 1 tablespoon chopped fresh dill (For Garnish)|
|Fresh chives||4 Teaspoon (For Garnish)|
|Fresh tarragon||4 Teaspoon (For Garnish)|
|Fresh dill||1 Tablespoon (For Garnish)|
Preheat the oven to 350° F.
Melt the butter in a nonstick saute pan over medium heat, add the shallots, and cook for 1 minute.
Add the mushrooms and toss for 1 minute more.
Remove from the heat and let cool.
With a sharp knife, cut each sole fillet into 2 pieces along the length, following the seam.
Season the fish with white pepper and vegetable seasoning.
When the sauteed vegetables are cool, spoon them over the sole pieces.
Roll up the paupiettes, beginning at the thick end.
Secure the rolls with toothpicks and place in a shallow baking pan just large enough to hold them in a single layer.
Heat the stock, pour it over the fish, and bake for 3 to 5 minutes.
Begin to check after 3 minutes to see if the rolls are cooked on the inside: very gently insert a toothpick or the tip of a small sharp knife into the paupiette and carefully make a small opening.
If the flesh is milky white, the fish is cooked.
When they are done, remove the rolls from the pan with a slotted spatula, let cool, cover, and refrigerate until cold.