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  Sole fillets 1 Pound (Fresh / Frozen)
  Fish forcemeat 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
  Firm tomatoes 4 Large (3 Inches In Diameter)
  Butter 2 Tablespoon
  Oil 1 Tablespoon
  Chopped sweet onion 1⁄2 Cup (8 tbs)
  Sliced small mushrooms 3⁄4 Cup (12 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Bouquet garni 1
  Soft butter 1 Tablespoon
  Flour 4 Teaspoon
  10% cream 1⁄2 Cup (8 tbs)

Separate the fillets and trim four servings to measure approximately 3x8 inches each.
Save trimmings and prepare Fish Forcemeat.
Spread oblongs of the sole with the forcemeat and roll up.
Secure with toothpicks.
Cut out stem ends of the tomatoes and hollow out with a sharp spoon or ball cutter.
Drain upside down, then season lightly.
Heat 2 tablespoons butter and 1 tablespoon oil in a medium-size skillet.
Add tomatoes cut side down.
Cover the pan and turn heat low.
Steam-cook about 1 minute.
Uncover and turn tomatoes over with a spatula.
Cover again and steam 2 minutes.
Lift into a small greased baking dish, cavity side up.
Add the onion to the skillet and stir-fry slowly until tender, then add mushrooms, wine, Bouquet Garni and a little salt and pepper.
Bring to a boil.
Set the sole in the mixture and cover.
Turn heat low and simmer 4 minutes.
Lift out sole rolls and set upright in the lightly cooked tomatoes.
Discard Bouquet Garni.
Whisk a smooth Roux of soft butter and flour into the skillet mixture and add the cream.
Cook and stir until smoothly thickened.
Spoon over the sole rolls and dust with Parmesan.
Broil until heated through and lightly glazed.

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Paupiettes Of Sole Recipe