Paupiettes De Sole Au Vermouth Rolled Sole Fillets In Vermouth Sauce Recipes

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PAUPIETTES DE SOLE AU VERMOUTH (ROLLED SOLE FILLETS IN VERMOUTH SAUCE)



Paupiettes De Sole Au Vermouth (Rolled Sole Fillets In Vermouth Sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, sauces and gravies, main course

Time 45m

Yield Six servings

Number Of Ingredients 12

12 small, skinless, boneless fillets of sole or flounder, about 2 1/4 pounds
Salt, if desired
Freshly ground pepper
1 pint raw (unfrozen) scallops, preferably bay scallops
1 egg white
1/2 cup heavy cream
3 drops Tabasco sauce
1 tablespoon butter
1/2 cup dry white vermouth
1 cup heavy cream
Juice of half a lemon
1 tablespoon finely chopped parsley

Steps:

  • Preheat oven to 400 degrees.
  • Arrange the fillets skinned side up on a flat surface. Sprinkle lightly with salt and pepper to taste.
  • Put the scallops into the container of a food processor or blender. Add the egg white and start blending. Gradually pour in the cream. Add salt and pepper to taste and Tabasco and blend.
  • Spoon an equal portion of the scallop mixture on each fillet. Fold over the ends of the fillet to enclose the mixture.
  • Select a shallow, heatproof baking dish large enough to hold the folded fillets in one layer. Rub it with the tablespoon of butter. Arrange the fillets, seam side down, over the dish. Sprinkle lightly with salt and pepper. Pour the vermouth over all.
  • Place the dish on top of the stove and bring the liquid to the simmer. Cover closely with aluminum foil and place in the oven. Bake 15 minutes.
  • Transfer the fish fillets to a hot serving platter and cover with foil to keep warm. Pour the pan liquid from the fish into a saucepan.
  • Bring the liquid in the saucepan to the boil over high heat and cook down. As the liquid boils add any liquid that accumulates around the fish. Continue cooking down to one-third cup. Add the cream and cook down over high heat about four minutes. There should be about one cup. Line a mixing bowl with a strainer. Add the sauce and scrape to extract all the liquid from any solids in the sauce. Return the sauce to a saucepan and reheat.
  • Add the lemon juice and pour the sauce over the fish. Serve sprinkled with parsley.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 16 grams, Sodium 793 milligrams, Sugar 2 grams, TransFat 0 grams

SOLE PAUPIETTE WITH CRAB AND SMOKED SALMON MOUSSELINE



Sole Paupiette with Crab and Smoked Salmon Mousseline image

Provided by Food Network

Categories     main-dish

Time 1h12m

Yield 2 servings

Number Of Ingredients 23

3 ounces crabmeat
3 ounces smoked salmon
1 tablespoon chopped shallots
1 teaspoon chopped garlic
2 tablespoons chopped chives
1 tablespoon chopped carrots
1 egg
1 egg white
3 tablespoons heavy cream
2 (8-ounce) sole or flounder fillets
Salt and freshly ground black pepper
3 tablespoons white wine
Dill Beurre Blanc, recipe follows
2 1/2 cups white wine
4 peppercorns
1 shallot, chopped
1/2 clove garlic, chopped
1 sprig thyme
1 dill stem, reserve dill fronds for sauce
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 tablespoons heavy cream
4 ounces cubed butter, chilled

Steps:

  • Preheat the oven to 400 degrees F.
  • In a food processor, combine the crab, salmon, shallots, garlic, chives and carrots. Once they are combined, slowly add the eggs and cream. Puree for 20 to 30 seconds, then remove from the processor and refrigerate for 20 to 30 minutes. Roll the sole fillet starting at the tail end to create a 'roulade' and either pipe the mouselline with a pastry bag, or stuff it with a spoon. Season the sole with salt and freshly ground black pepper and place it in a baking dish or a saute pan. Pour white wine in the dish and place it in the oven for 10 to 12 minutes or until the internal temperature is about 120 degrees. Remove from the oven and serve with Dill Beurre Blanc.
  • In a small saucepan, combine all ingredients except, dill fronds, 1/2 cup of wine, cream and butter. Bring them to a simmer and reduce by a 1/3. Slowly add the cream and reduce by 1/2. Strain the liquid through a fine strainer and into a small sauce pot. With a whisk, slowly add the cubed butter into the sauce over a low heat to incorporate the butter into the sauce. (if the sauce begins to thicken too much, add a small amount of wine to re-hydrate). Whisk all the butter into the sauce and adjust for seasoning. Add the reserved dill fronds.

FILETS DE SOLE BAUMANIERE



Filets de Sole Baumaniere image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 2 servings

Number Of Ingredients 14

1 pound cooked shrimp plus their shells
3/4 cup dry vermouth
1 whole sole cut into 4 fillets, black skin and head removed
Salt, cayenne pepper
1 1/2 tablespoons melted butter
5/8 cup fish poaching stock
1 bay leaf
Sprig of thyme
Pinch saffron
1 dozen mussels
1/4 cup dry white wine
1 cup cream, scalded
3 egg yolks
1 teaspoon brandy

Steps:

  • Place shrimp shells on a tray in a 300 degree F. oven for 30 minutes to dry. Remove. Place 1/2 cup dry vermouth in a casserole pan on a gentle heat, add the fish fillets and season with salt and cayenne pepper. Cover the pan and poach fish for 5 minutes. Place shrimp shells in a blender with 1/4 cup dry vermouth and the melted butter. Blend until a thick paste is obtained. Place sole fillets on a heated serving dish and keep warm. Place the shrimp shell paste in the top of a double boiler on the heat and add 5/8ths cup fish poaching stock, the bay leaf, thyme and a pinch of saffron and allow mixture to infuse for 5 minutes. Place the mussels in a pan on a high heat with dry white wine and cover pan. Cook a few minutes, shaking pan from time to time. Remove mussels from shells. Sieve shrimp shell mixture into scalded cream - combine. Mix egg yolks with a little of the sauce and then combine with the rest of the sauce. Heat gently until thickened and add brandy. Garnish fish with shelled mussels and cooked shrimp and coat with sauce.

FILLETS DE SOLE VERMOUTH



Fillets de Sole Vermouth image

A specialty of L' Oasis, near Cannes, France

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 first course or 2 main dish

Number Of Ingredients 13

3 cups cold water
Bones from 2 sole
1/2 cup white wine
1 medium carrot, finely sliced
1 medium onion, finely sliced
1 medium leek, finely sliced
Freshly ground salt, to taste
Freshly ground pepper, to taste
2 (14-ounce) sole, filleted into 8 portions
2 1/4 cups Italian dry vermouth
1/2 cup whipping cream
4 egg yolks
1 black truffle, sliced very thinly

Steps:

  • For fish stock: Pour water into large pot and add bones, white wine, carrots, onion and leek. Simmer for 30 minutes over low heat. Strain and discard bones and vegetables. Season stock with salt and pepper and reduce to half its volume.
  • Poach fillets with Vermouth and 3/4-cup stock in large pan over low heat for 10 minutes.
  • Pour off most of stock from fillets into saucepan and bring to a boil. Meanwhile, sprinkle fish with remaining vermouth and season. Keep warm on low heat.
  • Strain the boiling stock into a clean pan and reduce over high heat to 1/2 cup. Add cream and boil again. Beat egg yolks in bowl and add cream sauce to yolks. Pour all back into pot and reduce heat to low. Do not boil. To serve, arrange fillets on a platter, coat with sauce, and garnish with sliced truffle.

PAUPIETTES DE SOLE A LA VAPEUR



Paupiettes de Sole a la Vapeur image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

1/2 small leek (white and pale green parts only)
a 3inch piece carrot
a 3inch piece celery rib
3 medium garlic cloves
7 cups cold water
1 cup plus 2 tablespoons red wine vinegar
1 fresh thyme sprig
2 bay leaves (not the stronger California variety)
1 1/2 teaspoons white peppercorns
1 teaspoon fine sea salt
4 fish fillets of sole or any other white fleshed fish, 3/8-inch thick, trimmed to about 6 inches in length
4 salmon strips, 1 by 6 inches
3 tablespoons unsalted butter or oil, at room temperature
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon finely chopped parsley

Steps:

  • Make court bouillon: Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months. Makes about 2 quarts.
  • Rinse fillets under cold water then pat dry. Lay salmon strips on top of sole fillets. Coat lightly with 2 tablespoons of the butter on one side. Sprinkle on the same side with 1 teaspoon salt and 1/4 teaspoon white pepper, then add the parsley.
  • Starting at the narrow tapered end, roll up each fillet loosely and secure the ends with 1 or 2 toothpicks. This may be prepared in advance, covered with plastic wrap and refrigerated up to 4 hours.
  • Bring court bouillon to a simmer. Place fish in simmering court bouillon for 5 to 8 minutes, or pour boiling Court Bouillon over fish and let stand 10 to 12 minutes. Transfer fish rolls one at a time with a small metal spatula to plates. Let rest 1 to 2 minutes, then remove the liquid that accumulates.

SOLE ROLLS WITH WHITE WINE SAUCE (PAUPIETTES DE SOLE AU VIN BLANC)



Sole Rolls with White Wine Sauce (Paupiettes de Sole au Vin Blanc) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

8 small, skinless, boneless fillets of sole or flounder, about 2 pounds
1 1/4 cups shrimp mousse, approximately (see recipe)
2 tablespoons plus 1 teaspoon butter
3 tablespoons finely chopped shallots
Salt and freshly ground pepper to taste
8 small snow-white mushroom caps, stems removed
1/2 cup dry white wine
3/4 cup fish veloute (see recipe)
1 cup heavy cream
Juice of half a lemon

Steps:

  • Run the fingers lengthwise down the center of each fillet. If there is a tiny bone line at the end near the center base of each fillet, use a small paring knife to cut on either side of this bone line to remove it.
  • Lay out the fillets on a flat surface, skinned side down. Using a flat mallet, pound each fillet lightly to flatten. Do not 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 the butter. Sprinkle the bottom of the dish with shallots, salt and pepper to taste.
  • Arrange the paupiettes, seam side down, on the dish. Scatter the mushrooms between the paupiettes, cap side down.
  • Pour the wine over all. Sprinkle the top with salt and pepper. Cover the dish with a round of wax paper, trimmed to fit neatly and compactly over the fish.
  • Place the dish on the stove and bring the wine to the simmer.
  • Place the dish in the oven and bake 10 minutes.
  • Remove the dish. Using a spatula, transfer the paupiettes, one at a time, to a serving dish. Cover each paupiette with one mushroom cap, cap side up. Cover with foil and keep warm.
  • Pour the cooking liquid into a skillet and bring to the 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 veloute and stir to blend. Add the cream and bring to the boil. Pour the sauce into a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pushing it through with a wooden spoon. Bring this sauce to the boil in a saucepan.
  • Off heat, swirl in the remaining two tablespoons of butter. When it is melted, add the lemon juice.
  • Spoon the hot sauce over the paupiettes and serve.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 19 grams, Sodium 1119 milligrams, Sugar 3 grams, TransFat 0 grams

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