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