Follow these steps for perfect results
sole fillets
skinless, boneless
shrimp mousse
approximately
butter
shallots
finely chopped
salt
to taste
pepper
freshly ground, to taste
mushroom caps
snow-white, stems removed
dry white wine
fish veloute
heavy cream
lemon juice
from half a lemon
Prepare the sole fillets by running your fingers lengthwise down the center of each fillet.
Remove any tiny bones with a paring knife.
Lay the fillets on a flat surface, skinned side down.
Pound each fillet lightly to flatten, being careful not to break the flesh.
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.
Preheat the oven to 400 degrees.
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 butter.
Sprinkle the bottom of the dish with shallots, salt, and pepper.
Arrange the paupiettes, seam side down, in the dish.
Scatter the mushroom caps between the paupiettes, cap side down.
Pour the white wine over all.
Sprinkle the top with salt and pepper.
Cover the dish with a round of wax paper.
Place the dish on the stove and bring the wine to a simmer.
Place the dish in the oven and bake for 10 minutes.
Remove the dish from the oven.
Transfer the paupiettes to a serving dish using a spatula.
Cover each paupiette with a mushroom cap, cap side up.
Cover with foil to keep warm.
Pour the cooking liquid into a skillet and bring to a boil.
Cook over high heat until reduced to about one-half cup.
Add any liquid that has accumulated around the covered fish fillets.
Add the fish veloute and stir to blend.
Add the heavy cream and bring to a boil.
Pour the sauce into a sieve and strain, pushing it through with a wooden spoon.
Bring this sauce to a boil in a saucepan.
Off heat, swirl in the remaining two tablespoons of butter.
Add the lemon juice when the butter is melted.
Spoon the hot sauce over the paupiettes and serve.
Expert advice for the best results
Ensure the sole fillets are very fresh for the best flavor.
Don't overcook the sole, as it can become dry.
For a richer sauce, use homemade fish stock for the veloute.
Everything you need to know before you start
20 minutes
The shrimp mousse can be made ahead of time.
Arrange the sole rolls attractively on a plate and drizzle generously with the white wine sauce.
Serve with steamed asparagus or green beans.
Accompany with a side of rice pilaf or quinoa.
Complements the sauce and seafood.
Discover the story behind this recipe
Classic French cuisine
Discover more delicious French Dinner recipes to expand your culinary repertoire
A rich and flavorful beef burgundy, slow-cooked to perfection with tender chuck roast, aromatic vegetables, and a generous amount of Burgundy wine.
A classic French beef stew braised in red wine, with mushrooms, onions, and herbs.
Classic Chicken Cordon Bleu recipe featuring flattened chicken breasts stuffed with ham and Swiss cheese, coated in bread crumbs, and pan-fried to golden perfection.
A hearty beef stew braised in Burgundy wine with onions, potatoes, and a touch of herbs.
A classic and comforting French Onion Soup with caramelized onions, rich beef broth, and melted Swiss cheese on top of toasted bread.
A classic beef burgundy recipe perfect for a comforting meal.
A hearty and flavorful beef stew slow-cooked in a rich Burgundy wine sauce with mushrooms and onions.
A classic French stew featuring tender beef simmered in a rich Burgundy wine sauce with mushrooms and pearl onions. Served over noodles.