Paupiettes de Sole au vin Blanc
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Credit: Paul Sottile, dean of academic affairs, The Chef’s Academy at Harrison College, Morrisville, North Carolina
Sizzle, Winter 2014
From the Chef
“Helpful hints: A properly filleted flatfish should have four fillets, two on the back and two on the belly. Save the fish bones to make fish stock. If fresh thyme is not on hand for veloute sauce, substitute a pinch of dried thyme. If sole or flounder are not available, substitute with other types of white fish or salmon.”
2 gray sole
½ oz. white wine
4 oz. fish veloute (recipe below)
1 oz. egg yolk
2 oz. heavy cream
2 t. butter
½ oz. clarified butter
½ oz. carrots, onions and celery, diced small
½ oz. flour
5 oz. fish stock
½ bay leaf
2 sprigs thyme
2-3 whole peppercorns
2-3 parsley stems
Salt to taste
1. To fillet the fish, place the belly on cutting board. Make two cuts on each side behind the head. Cut on each side of the spine from head to tail down to the bones.
2. With knife at a slight angle, make smooth cuts along the bones towards outer fin until the fillet separates. Cut away fin section; repeat on the other side. Turn fish around; repeat process on belly. The fillets on this side will be much smaller.
3. To remove skin from fillet, place fish skinside down; make a small slice at an angle towards small end of fillet. Holding small end, gently push knife under the flesh above skin to remove fillet. Make sure not to slice into the fillet.
4. Lay fillet flat, skin side up. Roll from larger toward smaller end, allowing the more attractive side to face outward.
5. In saucepan, evenly arrange paupiettes partially submerged in fish stock or broth. Cover pan; cook at 160–180°F until just barely done, about 5-7 minutes. Do not boil.
6. In another saucepan, strain as much poaching liquid from pan as needed; add a little veloute. Reduce by half or until it coats the back of a spoon. In separate bowl beat egg yolk with heavy cream. Add a little of the hot liquid to mixture while beating to raise temperature. Gradually add warm egg/cream mixture into reduced hot liquid.
7. To finish sauce for plating, add small pieces of cold butter; swirl to incorporate. Season finished sauce with salt, white pepper and lemon as needed. Plate paupiettes with your choice of vegetable and starch.
In small saucepan, heat clarified butter over low heat. Add carrots, onion and celery; sweat. Do not brown the vegetables. Add flour; stir to incorporate. Cook for a few minutes until roux is blond. While stirring, slowly add cool fish stock; bring to a boil; reduce to a simmer. Add bay leaf, thyme, peppercorns and parsley. Continue to simmer until reduces by 1 ounce. Skim off and discard any skin that forms on top. If additional stock is needed, adjust. Season with salt and pepper; strain through mesh strainer.
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