Name: Paupiettes of sole with sweet pepper sauces and fried asparagus
Yield: 8 servings
Cuisine: Boil
Ingredients: 250.00 g stockfish skinned fillets; white pepper to taste; 1.00 eggs extra-large, whites only; 250.00 ml cream thick; salt to taste; 8.00 soles skinned; salt and freshly ground black pepper; 250.00 ml wine dry white; 250.00 ml water; 1.00 onion sliced; 1.00 carrots sliced; 250.00 ml cream; 3.00 green pepper baked, puréed; 3.00 red pepper baked, puréed; garnish garnish; 24.00 asparagus trimmed, diced; 15.00 ml olive oil lemon infused; 1.00 onion small, chopped; 30.00 g butter; 1.00 red pepper diced; 50.00 ml fresh chives finely chopped

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Ingredients (21)

MOUSSELINE

250.00 g	stockfish — skinned fillets
	white pepper — to taste
1.00	eggs — extra-large, whites only
250.00 ml	cream — thick
	salt — to taste

FISH

8.00	soles — skinned
	salt and freshly ground black pepper
250.00 ml	wine — dry white
250.00 ml	water
1.00	onion — sliced
1.00	carrots — sliced

SAUCES

250.00 ml	cream
3.00	green pepper — baked, puréed
3.00	red pepper — baked, puréed
	garnish — garnish
24.00	asparagus — trimmed, diced
15.00 ml	olive oil — lemon infused
1.00	onion — small, chopped
30.00 g	butter
1.00	red pepper — diced
50.00 ml	fresh chives — finely chopped

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Method:

1. MOUSSELINE: Process the fish in a food processor and force it through a sieve. Place in a bowl over ice and refrigerate until very cold. Return to processor and season with pepper. Whip the egg white slightly and slowly add it to the fish mixture. Add the cream, teaspoon by teaspoon, until well incorporated. Season with salt and place in deep freeze for 10 minutes.
2. Season the soles (each filleted in two) with salt and pepper. Spread mousseline over fillets and roll each one up. Secure the fillets with toothpicks.
3. Heat the wine, water, onion, carrot and bouquet garni to boiling point. Reduce heat and simmer for 20 minutes. Remove the soles and place in a buttered ovenproof dish. Cover with buttered paper and keep warm. Reduce the liquid in which the soles were poached by half, add the cream and reduce once again by half. Taste and season with salt and pepper. Divide the cream between two small saucepans and add the green pepper purée to one and the red pepper purée to the other. Check for seasoning and adjust if necessary. Keep warm.
4. GARNISH: Stir-fry all the garnish ingredients except the chives. Remove from heat and add chives.
TO SERVE: Divide the asparagus among eight plates. Place two sole paupiettes on each plate and top with green and red pepper purées respectively.