Sole Rolls with White Wine Sauce (Paupiettes de Sole au Vin Blanc)

Name: Sole Rolls with White Wine Sauce (Paupiettes de Sole au Vin Blanc)
Total time: 1 h
Yield: 4 servings
Cuisine: french
Ingredients: 8 small, skinless, boneless fillets of sole or flounder, about 2 pounds; 1 1/4 cups shrimp mousse, approximately (see recipe); 2 tablespoons plus 1 teaspoon butter; 3 tablespoons finely chopped shallots; Salt and freshly ground pepper to taste; 8 small snow-white mushroom caps, stems removed; 1/2 cup dry white wine; 3/4 cup fish veloute (see recipe); 1 cup heavy cream; Juice of half a lemon

By Craig Claiborne

Total Time: 1 hour
Rating: 3(12)
Notes: Read community notes

Featured in: The Fish Dish That Changed His Life

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Ingredients

Yield:4 servings

8small, skinless, boneless fillets of sole or flounder, about 2 pounds
1¼cups shrimp mousse, approximately (see recipe)
2tablespoons plus 1 teaspoon butter
3tablespoons finely chopped shallots
Salt and freshly ground pepper to taste
8small snow-white mushroom caps, stems removed
½cup dry white wine
¾cup fish veloute (see recipe)
1cup heavy cream
Juice of half a lemon

Ingredient Substitution Guide

Preparation

Step 1
Run the fingers lengthwise down the center of each fillet. If there is a tiny bone line at the end near the center base of each fillet, use a small paring knife to cut on either side of this bone line to remove it.
Step 2
Lay out the fillets on a flat surface, skinned side down. Using a flat mallet, pound each fillet lightly to flatten. Do not break the flesh.
Step 3
Spoon equal portions of the shrimp mousse into the center of each fillet. Roll up each fillet to enclose the filling. Fold the ends of each fillet over the mousse to enclose it.
Step 4
Preheat the oven to 400 degrees.
Step 5
Select a baking dish large enough to hold the paupiettes of sole comfortably in one layer. Rub the bottom of the dish with one teaspoon of the butter. Sprinkle the bottom of the dish with shallots, salt and pepper to taste.
Step 6
Arrange the paupiettes, seam side down, on the dish. Scatter the mushrooms between the paupiettes, cap side down.
Step 7
Pour the wine over all. Sprinkle the top with salt and pepper. Cover the dish with a round of wax paper, trimmed to fit neatly and compactly over the fish.
Step 8
Place the dish on the stove and bring the wine to the simmer.
Step 9
Place the dish in the oven and bake 10 minutes.
Step 10
Remove the dish. Using a spatula, transfer the paupiettes, one at a time, to a serving dish. Cover each paupiette with one mushroom cap, cap side up. Cover with foil and keep warm.
Step 11
Pour the cooking liquid into a skillet and bring to the boil. Cook over high heat until reduced to about one-half cup. Add any liquid that has accumulated around the covered fish fillets.
Step 12
Add the veloute and stir to blend. Add the cream and bring to the boil. Pour the sauce into a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pushing it through with a wooden spoon. Bring this sauce to the boil in a saucepan.
Step 13
Off heat, swirl in the remaining two tablespoons of butter. When it is melted, add the lemon juice.
Step 14
Spoon the hot sauce over the paupiettes and serve.