Paupiettes of sole with sweet pepper sauces and fried asparagus

Recipe from: 9/1/1992 12:00:00 AM
Ingredients 25
Servings 8
Time

Ingredients

  • MOUSSELINE
  • 250
    g
    skinned stockfish fillets, cut into pieces
  • white pepper to taste
  • 1
    extra-large egg white
  • 250
    ml
    thick cream
  • salt to taste
  • FISH
  • 8
    soles, skinned
  • salt and freshly ground pepper
  • 250
    ml
    dry white wine
  • 250
    ml
    water
  • 1
    onion, sliced
  • 1
    carrot, sliced
  • 1
    bouquet garni
  • SAUCES
  • 250
    ml
    cream
  • 3
    baked green peppers, deseeded and puréed
  • 3
    baked red peppers, deseeded and puréed
  • GARNISH
  • 24
    fresh asparagus spears, peeled, trimmed and diced
  • 15
    ml
    lemon-flavoured olive oil
  • 1
    small onion, finely chopped
  • 30
    g
    butter
  • 1
    red sweet pepper, deseeded sliced and chopped
  • 50
    ml
    finely chopped chives
 

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.
 

Read more on: poach  |  fish/seafood
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.