Sole Paupiette

Ingredients

• Reduction:
• butter
• Shallots
• Parsley stems
• Mushroom stems
• lemon juice
• White Wine
• Fumet: White MP; fish bones, BG, H2O
• Sole fillet
• Filling:
• Spinach....
• Reduction of butter, shallots, garlic,
• wine, seasonings. blanched spinach
• Garnish:
• Sauteed mushrooms
• Tomato concasse
• Chopped parsley

Method

• 1. Fillet sole, mise en place.
• 2. Reduce first liquid, mise en place.
• 3. Add fumet to reduction, place rolled paupiettes carefully into saute pan making sure covered 1/2-3/4 with liquid; bring to boil and simmer for 5-6 minutes cooking 75% done.
• 4. Plate paupiettes, keeping warm by covering with siran wrap.
• 5. Strain cuisson, reduce, monte a beurre and season. Return paupiette to sauce to complete quickly. Place sauce on floor of plate, top with paupiette.
• Garnish with lightly sauteed mushrooms, tomato concasse and chopped parsley.

Notes

• SERVINGS: 1
• SOURCE: Chef Klaus Loos