MENU
 
 
 
 

  • Paupiettes De Sole A La Vapeur

    0 votes
    Paupiettes De Sole A La Vapeur
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 sm Leek, (white and pale green parts only)
    •     A 3inch piece carrot
    •     A 3inch piece celery rib
    • 3 med Garlic cloves
    • 7 c. Cool water
    • 1 c. Plus 2 Tbsp. redwine vinegar
    • 1 x Fresh thyme sprig
    • 2 x Bay leaves, (not the stronger California variety)
    • 1 1/2 tsp White peppercorns
    • 1 tsp Fine sea salt
    • 4 x Fish fillets of sole or possibly any other white, 3/8-inch thick, fleshed fish, trimmed to about 6 inches in length
    • 4 x Salmon strips, 1 by 6 inches
    • 3 Tbsp. Unsalted butter or possibly oil, at room temperature
    • 1 tsp Salt
    • 1/4 tsp White pepper
    • 1 Tbsp. Finely minced parsley

    Directions

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

    Similar Recipes

    Leave a review or comment