Dover sole paupiette vin blanc

Dover sole paupiette vin blan

As i had mentioned in my earlier post there is nothing like starting the day with a good breakfast, it is the same with starting a dish with a objective that unique taste and bringing out the true flavors in them. Dover sole needs to be handled gently as it is quite tender when fresh and also once cooked. With a thin flesh the filet can be shaped into a paupiette and also hold stuffining in them. This dish that i would like to present here is served in different ways, but to bring out the uniqueness of this fish i chose this recipe.

Yield: 5 portions

Ingredients

Flounder fillets 2 lb.
Red pepper, Julienne, blanched 1 ea.
Carrot, Julienne, blanched 1.5 oz.
Yellow squash, Julienne 1 oz.
Zucchini, Julienne 1 oz.
Salt and white pepper, ground. as needed
Butter, whole 1/2 oz.
Shallots, minced 1 ea.
White wine 1/2 Cup

Fish fumet 3/4pint.
Fish Veloute 3/4 pint.

Heavy cream 1/2 Cup
Lemon juice, (optional) t.t.
Salt and white pepper, ground. t.t.

For the spinach:

Fresh spinach without stem 1 lb

Mushroom (any) sliced 10 oz

For the fish fumet:

Method:

• Trim sole fillets, portion at 2.5 oz. each (usually 1 ea. fillets). Place fillets skin-side up.Season with salt and white pepper. Place vegetable julienne across thefillet. Roll (or fold) the fillets, (tail to head).
• Briskly butter a shallow pan lightly with whole butter(reserve butter for spinach), sprinkle with shallots evenly.
• Place sole/vegetable rolls on the bed of shallots, add wine and fish fumet.
• Bring liquid to just under a simmer over direct heat. Place a piece of buttered parchment paper just enough to cover the pan for the moisture to be induced into the fillet. Place entire pan in 300-325ºF oven.
• Check the fillet after about 5 minutes, press against the flesh to check for doneness if gives to pressure then it should be done.
• Remove sole and place in warm area.
• Place pan with the liquid (seasoned) over direct heat and reduce by 2/3. Add the veloute, and simmer for 1-2 minutes Add cream, reduce to nappé’(should coat the surface of the spoon), seasoning to taste with salt, white pepper and hint of lemon juice (if needed).
• Strain through fine strainer. Hold until ready to serve.
• In a saute pan add oil, heat the oil add shallots once it is melted add the sliced muhrooms. Once it changes color, add the spinach toss it and season with salt and pepper.
• When ready for service, place the paupiette on the centre of the plate and pour the sauce around it and on the side of the fillet.
• Place the spianch on the side.