STUFFED SOLE PAUPIETTES
STUFFED SOLE PAUPIETTES
75 g butter or margarine
1 small onion, skinned and chopped
225 g button mushroom, wiped and trimmed
75 g fresh breadcrumbs
finely grated rind of 1 lemon
15 ml chopped fresh tarragon leaves
salt and pepper
18 lemon sole quarter-cut fillets, skinned
300 ml dry white wine
30 ml flour
about 90 ml double cream, at room temperature
fresh tarragon sprigs, to garnish
- Make the surfing. Melt 25 g of the butter in a saucepan, add the onion and fry gently until lightly coloured.
- Meanwhile, slice half the mushrooms and chop the remainder very finely. Put the chopped mushrooms in a bowl with the breadcrumbs, lemon rind and tarragon.
- Add the softened onion, season to taste and stir well.
- Place a sole fillet, skinned side uppermost, on a board. Put a teaspoonful of stuffing on one end of the filet. Roll the fish up around it. Secure with a wooden cocktail stick.
- Stand in an upright position in a well-buttered baking dish. Repeat with remaining sole fillets, placing them side by side in the dish.
- Mix together the wine and 150 ml water and pour over the fish. Cover loosely with foil and bake in the oven at 190°C mark 5 for 15 minutes.
- Remove the fish from the cooking liquid with a slotted spoon and discard the cocktail sticks. Place the fish in a single layer in a warmed serving dish, cover and keep warm. Strain the liquid and reserve.
- Melt 25 g butter in a saucepan. Sprinkle in the flour and cook for 1-2 minutes, stirring. Remove from the heat, then gradually stir in the reserved cooking liquid. Bring to the boil, reduce the heat and simmer gently for 5 minutes, stirring until thick.
- Meanwhile, melt the remaining butter in a frying pan, add the finely sliced mushrooms and fry gently.
- Whisk the cream into the sauce. Pour a little sauce over each paupiette; then garnish with sliced mushrooms and tarragon sprigs. Pour any remaining sauce into a warmed sauce boat and hand separately.
Serves 6
STUFFED SOLE PAUPIETTES
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