Cooking Instructions

Follow these steps for perfect results

Ingredients

0/11 checked
2
servings
8 unit

sole fillets

skinless, boneless

1.25 cup

shrimp mousse

approximately

2.16 tbsp

butter

3 tbsp

shallots

finely chopped

1 tsp

salt

to taste

1 tsp

pepper

freshly ground, to taste

8 unit

mushroom caps

snow-white, stems removed

0.5 cup

dry white wine

0.75 cup

fish veloute

1 cup

heavy cream

0.5 unit

lemon juice

from half a lemon

Step 1
~2 min

Prepare the sole fillets by running your fingers lengthwise down the center of each fillet.

Step 2
~2 min

Remove any tiny bones with a paring knife.

Step 3
~2 min

Lay the fillets on a flat surface, skinned side down.

Step 4
~2 min

Pound each fillet lightly to flatten, being careful not to break the flesh.

Step 5
~2 min

Spoon equal portions of the shrimp mousse into the center of each fillet.

Step 6
~2 min

Roll up each fillet to enclose the filling.

Step 7
~2 min

Fold the ends of each fillet over the mousse to enclose it.

Step 8
~2 min

Preheat the oven to 400 degrees.

Step 9
~2 min

Select a baking dish large enough to hold the paupiettes of sole comfortably in one layer.

Step 10
~2 min

Rub the bottom of the dish with one teaspoon of butter.

Step 11
~2 min

Sprinkle the bottom of the dish with shallots, salt, and pepper.

Step 12
~2 min

Arrange the paupiettes, seam side down, in the dish.

Step 13
~2 min

Scatter the mushroom caps between the paupiettes, cap side down.

Step 14
~2 min

Pour the white wine over all.

Step 15
~2 min

Sprinkle the top with salt and pepper.

Step 16
~2 min

Cover the dish with a round of wax paper.

Step 17
~2 min

Place the dish on the stove and bring the wine to a simmer.

Step 18
~2 min

Place the dish in the oven and bake for 10 minutes.

Step 19
~2 min

Remove the dish from the oven.

Step 20
~2 min

Transfer the paupiettes to a serving dish using a spatula.

Step 21
~2 min

Cover each paupiette with a mushroom cap, cap side up.

Step 22
~2 min

Cover with foil to keep warm.

Step 23
~2 min

Pour the cooking liquid into a skillet and bring to a boil.

Step 24
~2 min

Cook over high heat until reduced to about one-half cup.

Step 25
~2 min

Add any liquid that has accumulated around the covered fish fillets.

Step 26
~2 min

Add the fish veloute and stir to blend.

Step 27
~2 min

Add the heavy cream and bring to a boil.

Step 28
~2 min

Pour the sauce into a sieve and strain, pushing it through with a wooden spoon.

Step 29
~2 min

Bring this sauce to a boil in a saucepan.

Step 30
~2 min

Off heat, swirl in the remaining two tablespoons of butter.

Step 31
~2 min

Add the lemon juice when the butter is melted.

Step 32
~2 min

Spoon the hot sauce over the paupiettes and serve.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Not Ideal
Make Ahead

The shrimp mousse can be made ahead of time.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with steamed asparagus or green beans.

Accompany with a side of rice pilaf or quinoa.

Perfect Pairings

Food Pairings

Steamed asparagus
Rice pilaf
Green beans

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

France

Cultural Significance

Classic French cuisine

Style

Occasions & Celebrations

Festive Uses

Special occasions
Dinner parties

Occasion Tags

Dinner party
Special occasion
Romantic dinner

Popularity Score

65/100

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