Paupiettes of Sole Vin Blanc

Edited by Seighart, Eng, Anonymous, Graeme and 6 others

This classic French dish is popular in all of France, particularly in Normandy. It features a fish meat or fish flattened, then rolled with a stuffing of vegetables or sweetmeats, then braised or baked in wine or stock. Paupiettes are so well-loved in France you can buy them already rolled and ready to cook in supermarkets and butcher shops. Fish varieties that lend themselves very well to the making of paupiettes include tuna, flounder, whiting, and of course, sole.

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Most people are at a loss when there is a need to serve a good fish dish. It is common knowledge that today's cuisine leans heavily on meat, and using fish or seafood as a centerpiece dish is not the usual route that a cook will take. The perfect solution for any dinner that needs to have fish as an entrée' is a dish named Paupiettes of Sole au Vin Blanc (Rolled Fillet of Sole in White Wine).

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Ingredients

  • 2 pieces of sole, cut into 8 fillets
  • 40 g butter
  • 20 g Shallots
  • 60 ml white wine
  • 200 ml fish stock
  • 350 ml fish veloute
  • 2 pieces egg yolk
  • 120 ml cream
  • 10 g butter
  • 50 ml lemon juice
  • Salt and pepper

What makes this dish so special?

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The veloute �" These delicate rolls are often braised with fish stock and veloute, one of the so-called "Five Mother Sauces of French Cuisine" along with Bechamel Hollandaise, tomato and espagnole. The veloute of the paupiettes of sole with white wine is just as important as the wine with which the delicious rolls are braised. It is made with a roux of equal parts butter and flour, thinned to a desired consistency with good fish or chicken stock, and seasoned with salt and pepper.

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Monter au beurre �" This is the process of whisking cold butter into a sauce to add extra creaminess and glossiness to the food. Just before serving the paupiettes, butter is whisked into the sauce to give it a rich layer of buttery flavor.

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To prepare Fish Veloute (Veloute de Poisson):

Do not be stymied by the fancy French name of this sauce. It is actually quite simple to make and very much worth the trouble of putting it together. The most common stock for veloute is chicken, and you can use that for your Paupiettes of sole au Vin Blanc if you like. Take note that when you are asked to use "white stock", all it means is that the stock should be made without roasting the bones of whatever ingredient was used.

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Ingredients for the veloute:

  • 1 1/2 cups white stock made from veal, chicken, or fish
  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • Salt and pepper, to taste

Procedure for the veloute:

  1. 1
    In a large saucepan, simmer stock over medium-low fire.{
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  2. 2
    Gently melt butter in a separate saucepan over low heat, taking care not to allow the butter to burn.
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  3. 3
    Add the flour and give it a stir.
    Raise the heat to medium while stirring the butter-flour mixture for 2 to 3 minutes. This paste like mixture will be the base of your roux.
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  4. 4
    Add the simmering stock to the roux and continue whisking over medium-low heat.
    Once the mixture starts to simmer, bring the heat down to low again. Use a wooden spoon and press any remaining lumps to ensure a smooth veloute.
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  5. 5
    Continue whisking until the roux starts to thicken.
    This can take anywhere from 5 to 10 minutes. Do not rush the process; a hastily cooked roux will have a trace of flour when you eat it.
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  6. 6
    Season your veloute with salt and pepper.
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To prepare for Paupiettes

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Ingredients for the Paupiettes:

  • 2 pieces sole, cut into 8 fillets
  • 2 ½ tablespoons butter
  • 2 tablespoons shallots, chopped fine
  • 1/4 cup white wine
  • 3/4 plus (about 7 ounces) fish stock
  • 1 ½ cups fish veloute
  • 2 pieces egg yolk
  • 120 ml cream (about 4 ounces)
  • 1/2 tablespoon butter
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
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Procedure for the Paupiettes:

  1. 1
    Preheat oven to 400 degrees F.
    Lay fillets on flat surface and run fingers down the center of each piece to feel for any bones. Remove if there are any.
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  2. 2
    Season fillets with salt and pepper.
    Roll each piece tightly.
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  3. 3
    Spread butter on pan and sprinkle bottom with shallots and arrange fillets.
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  4. 4
    Pour wine and stock into pan.
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  5. 5
    Cut a piece of parchment paper so that it can cover the pan.
    Butter this and place over the pan.
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  6. 6
    Set covered pan on stove top.
    Using the lowest fire possible, allow the pan to heat gently without reaching simmering stage.
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  7. 7
    Place pan in hot oven and cook for 5-7 minutes.
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  8. 8
    Remove fish from pan and keep it covered in a warm place.
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  9. 9
    Take the poaching liquid and, using high heat, reduce it to about a fourth of its original volume.
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  10. 10
    Add the veloute and simmer until reduced to 2/3 of its total volume.
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  11. 11
    Combine cream and egg yolks.
    To temper cream and egg mixture, whisk mixture while adding the veloute sauce by the teaspoon from the pan. Continue until you have added about 2/3 cup of the veloute to the eggs and cream.
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  12. 12
    Combine the rest of the veloute sauce with the tempered cream and eggs.
    Remove from heat.
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  13. 13
    Monter au beurre.
    Whisk ½ tablespoon butter into the sauce. Add the lemon juice and whisk a few times. Season, pour over the paupiettes, and serve.
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Variations:

If you are serving this dish for company, why not go all the way and make it really special? It is not always that a guest is treated to such an elegant dish, so rich and yet still delicate. Here are some variations you might want to try:

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  • Prepare the paupiettes with a crabmeat filling. To make the filling, sauté minced shallots in butter, sprinkle with salt and pepper, sprinkle with a little flour to thicken, and a little white wine. Add the crabmeat and cook until quite thick. Chill filling until quite firm, and put a teaspoon or more in the center of your fillets just before you roll them.
  • Fill with shrimp mousse. Put a teaspoon of shrimp mousse in the center of the fillets before rolling and cooking them.
  • Top each paupiette with a large mushroom. Remove the stems of mushrooms, leaving the cap intact. Arrange paupiettes on their side when you bake them, and top each with a mushroom before baking.
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Questions and Answers

What types of cooking methods would you use with these cuts - paupiettes of lemon sole?

The method described in this article best allows the delicate flavors of the fish to come out. Basically the paupiettes are simmered in a skillet, then simmered in the oven.

You can try braising the paupiettes for a more caramelized flavor. Sear them gently, making sure the fillets don't break. Then continue cooking them in a closed pot in the oven. Braising actually works better when the paupiettes are wrapped in bacon or prosciutto, but that is not the classic French way of cooking this dish.

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En paupiette rolled and poached in cling film?

Hello, do you know anything about rolling En paupiette of lemon sole in clingfilm stuffed with a mousse, then shallow poached in water?

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Can you sear the fish or just bake?

I want to poach and then sear \

will it destroy the end product

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Factors in relation to portion control which should be taken into consideration when preparing and serving Paupiettes of sole?

About consideration when preparing and serving Paupiettes of sole

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Do you know how to make paupiettes de veau aux champignons?

I love fish done in this style but do you have a delicious veal in wine with mushrooms version of a paupiettes recipe.. I have tried: I have tried your delicious En paupiette of lemon sole.. I think it was caused by: I would love to try a variation of this recipe.

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Do you take the skin of both sides of the sole fillet?

Do you take the skin of both sides of the sole fillet?

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Article Info

Categories : Ethnic Foods

Recent edits by: Donna, dachell, Dougie

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