Best 5 Paupiettes Of Sole With Spinach And Mushroom Stuffing Recipes

SOLE PAUPIETTE WITH CRAB AND SMOKED SALMON MOUSSELINE

Steps:

• Preheat the oven to 400 degrees F.
• In a food processor, combine the crab, salmon, shallots, garlic, chives and carrots. Once they are combined, slowly add the eggs and cream. Puree for 20 to 30 seconds, then remove from the processor and refrigerate for 20 to 30 minutes. Roll the sole fillet starting at the tail end to create a 'roulade' and either pipe the mouselline with a pastry bag, or stuff it with a spoon. Season the sole with salt and freshly ground black pepper and place it in a baking dish or a saute pan. Pour white wine in the dish and place it in the oven for 10 to 12 minutes or until the internal temperature is about 120 degrees. Remove from the oven and serve with Dill Beurre Blanc.
• In a small saucepan, combine all ingredients except, dill fronds, 1/2 cup of wine, cream and butter. Bring them to a simmer and reduce by a 1/3. Slowly add the cream and reduce by 1/2. Strain the liquid through a fine strainer and into a small sauce pot. With a whisk, slowly add the cubed butter into the sauce over a low heat to incorporate the butter into the sauce. (if the sauce begins to thicken too much, add a small amount of wine to re-hydrate). Whisk all the butter into the sauce and adjust for seasoning. Add the reserved dill fronds.

SOLE ROLLS WITH WHITE WINE SAUCE (PAUPIETTES DE SOLE AU VIN BLANC)

Steps:

• Run the fingers lengthwise down the center of each fillet. If there is a tiny bone line at the end near the center base of each fillet, use a small paring knife to cut on either side of this bone line to remove it.
• Lay out the fillets on a flat surface, skinned side down. Using a flat mallet, pound each fillet lightly to flatten. Do not break the flesh.
• Spoon equal portions of the shrimp mousse into the center of each fillet. Roll up each fillet to enclose the filling. Fold the ends of each fillet over the mousse to enclose it.
• Preheat the oven to 400 degrees.
• Select a baking dish large enough to hold the paupiettes of sole comfortably in one layer. Rub the bottom of the dish with one teaspoon of the butter. Sprinkle the bottom of the dish with shallots, salt and pepper to taste.
• Arrange the paupiettes, seam side down, on the dish. Scatter the mushrooms between the paupiettes, cap side down.
• Pour the wine over all. Sprinkle the top with salt and pepper. Cover the dish with a round of wax paper, trimmed to fit neatly and compactly over the fish.
• Place the dish on the stove and bring the wine to the simmer.
• Place the dish in the oven and bake 10 minutes.
• Remove the dish. Using a spatula, transfer the paupiettes, one at a time, to a serving dish. Cover each paupiette with one mushroom cap, cap side up. Cover with foil and keep warm.
• Pour the cooking liquid into a skillet and bring to the boil. Cook over high heat until reduced to about one-half cup. Add any liquid that has accumulated around the covered fish fillets.
• Add the veloute and stir to blend. Add the cream and bring to the boil. Pour the sauce into a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pushing it through with a wooden spoon. Bring this sauce to the boil in a saucepan.
• Off heat, swirl in the remaining two tablespoons of butter. When it is melted, add the lemon juice.
• Spoon the hot sauce over the paupiettes and serve.

SOLE STUFFED WITH SPINACH

Steps:

• Blanch fresh spinach if using, thaw frozen if using. Squeeze all excess moisture out, and chop if not already chopped.
• Place in bowl.
• Sauté mushrooms, onion, garlic till mushrooms are slightly golden, Season with salt, pepper and thyme.
• Add to spinach.
• Mix in rest of ingredients except fish.
• Tear off 8 pieces of plastic wrap about 4" x4".
• Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3 inches long and about 1 inch in diameter. Do this with all the stuffing mixture.
• Place in a single layer in freezer for a couple of hours until frozen.
• Thoroughly thaw fish if frozen.
• Unwrap 1 stuffing portion for each piece of fish.
• Roll up fish around frozen stuffing.
• Place seam side down in baking dish.
• Season with salt and pepper & brush with melted butter.
• Bake 20 min at 350°F.
• Place unused portion of stuffing in a ziploc bag in freezer for future use.

SPINACH-STUFFED MUSHROOMS

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix in large bowl; stir just until moistened.
• Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well.
• Spoon stuffing mixture into mushroom caps; place, filled sides up, in shallow pan.
• Bake 20 min. or until mushrooms are tender and filling is heated through.

SPINACH-MUSHROOM STUFFING RECIPE

Steps:

• Prepare stuffing in large saucepan as directed on package.
• Stir in remaining ingredients.