Stuffed Paupiettes of Sole with Chive Sauce
1 ounce crabmeat
Pinch of freshly grated ginger
1 tablespoon butter
1 1/2 tablespoons lemon juice
6 ounces oak smoked Irish salmon
1/4 cup cream
Pinch cayenne pepper
Salt and pepper, to taste
12 fillets of sole
1/2 cup water
1/2 cup dry white wine
Fresh chervil sprigs, for garnish
A more elegant stuffing for fish, as in this delicate sole, is achieved
with a combination of crabmeat and smoked salmon.
Preheat oven to 350°F. In a small skillet over medium heat, melt the
butter and gently stir in the crabmeat and ginger to warm, about 3
minutes. Stir in half the lemon juice and set aside to cool. In a food
processor or blender, combine the smoked salmon, remaining lemon juice,
cayenne pepper, and cream and process until smooth.
Trim the sole and season with salt and pepper. Spread each fillet with
one tablespoon of the salmon mixture and top with a spoonful of
crabmeat. Carefull roll the fillets and brush with a little lemon juice.
Place fillets in a shallow ovenproof dish with the water and wine, cover
and poach in the oven for 8 to 10 minutes.
1/4 cup dry white wine
1 teaspoon wine vinegar
1/4 cup fish stock
2 tablespoons unsalted butter, diced
4 tablespoons chopped fresh chives
While the fish is cooking, prepare the chive sauce. In a saucepan over
medium high heat, combine the wine, vinegar, and fish stock and cook
until reduced by half. Add cream and reduce further, 3 to 5 minutes.
Whisk in butter until it melts completely. Stir in chives. Keep warm
over a bowl of hot water.
To serve, spoon chive sauce onto 4 plates and arrange 3 paupiettes on
each. Garnish with a sprig of fresh chervil. Serve with a fresh green