Name: Paupiettes of sole
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 6.00 soles fillet; 25.00 ml lemon juice fresh; 25.00 ml vinegar white wine; 2.00 fresh dill sprigs; 50.00 ml cream; seasoning; 220.00 g salmon pink; 1.00 eggs whites only; 25.00 g breadcrumbs fresh; 1.00 rocket; sea salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (11)

6.00	soles — fillet
25.00 ml	lemon juice — fresh
25.00 ml	vinegar — white wine
2.00	fresh dill — sprigs
50.00 ml	cream
	seasoning

STUFFING

220.00 g	salmon — pink
1.00	eggs — whites only
25.00 g	breadcrumbs — fresh
1.00	rocket
	sea salt and freshly ground black pepper

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Method:

1. STUFFING: Drain salmon, reserving the juice. Blend with the egg white, breadcrumbs and half the rocket until smooth. Season to taste. Set aside.
2. Remove the skin from the fillets and cut them in half lengthways. Season to taste and spread with the stuffing mixture. Roll up each fillet and secure with wooden cocktail sticks.
3. Pack fish rolls tightly in a microwaveable dish, on their ends. Make the reserved salmon juice up to 100 ml with water and add the lemon juice, wine vinegar and dill. Pour over the fish, cover and microwave on 100 per cent power for 6 minutes or until tender.
4. Remove the paupiettes with a slotted spoon. Place on a heated serving dish and remove toothpicks and keep warm.
5. Add the cream to the juices and microwave on 100 per cent power for 3 minutes or until the liquid is boiling, stirring occasionally, then continue microwaving for another 3-5 minutes until the sauce has reduced and thickened. Season to taste. Pour the sauce over the fish. Garnish with remaining rocket and serve immediately.
Serves 6