12 ounces shrimp meat
1 egg white
6 ounces heavy cream
salt and white pepper, to taste
12 4-ounce each lemon sole fillets, skinless
butter, as needed
2 ounces shallots, chopped
6 parsley stems, chopped
6 ounces white vermouth
12 ounces shrimp stock
1 1/2 ounces beurre manié, approx.
Servings: 6
1. To make the mousseline, purée the raw shrimp meat in a food processor.
2. Add the egg white and pulse to incorporate.
3. Slowly add 2 ounces (60 milliliters) of the cream to the shrimp while pulsing the processor. Season the mousseline with salt and white pepper.
4. Place the sole fillets, with the side that had the skin on top, on a cutting board and cover with plastic wrap. Then flatten the fillets slightly with a mallet.
5. Spread each fillet with a portion of the mousseline. Roll up the fillets, starting with the thickest part and finishing with the tail portion.
6. Butter a sauteuse and sprinkle with the chopped shallots and parsley stems.
7. Place the sole paupiettes in the sauteuse and add the vermouth and shrimp stock.
8. Bring the liquid to a boil, cover with a piece of buttered parchment paper and place in a 350ºF (180ºC) oven. Poach until nearly done.
9. Remove the sole from the sauteuse and reserve in a warm place.
10. Return the sauteuse to the heat and reduce the cuisson slightly.
11. Thicken the cuisson to the desired consistency with the beurre manié.
12. Add the remaining cream, bring the sauce to a boil and strain through a fine chinois. Adjust the seasonings.
13. Serve two paupiettes per portion on a pool of sauce.
1 egg white
6 ounces heavy cream
salt and white pepper, to taste
12 4-ounce each lemon sole fillets, skinless
butter, as needed
2 ounces shallots, chopped
6 parsley stems, chopped
6 ounces white vermouth
12 ounces shrimp stock
1 1/2 ounces beurre manié, approx.
Servings: 6
1. To make the mousseline, purée the raw shrimp meat in a food processor.
2. Add the egg white and pulse to incorporate.
3. Slowly add 2 ounces (60 milliliters) of the cream to the shrimp while pulsing the processor. Season the mousseline with salt and white pepper.
4. Place the sole fillets, with the side that had the skin on top, on a cutting board and cover with plastic wrap. Then flatten the fillets slightly with a mallet.
5. Spread each fillet with a portion of the mousseline. Roll up the fillets, starting with the thickest part and finishing with the tail portion.
6. Butter a sauteuse and sprinkle with the chopped shallots and parsley stems.
7. Place the sole paupiettes in the sauteuse and add the vermouth and shrimp stock.
8. Bring the liquid to a boil, cover with a piece of buttered parchment paper and place in a 350ºF (180ºC) oven. Poach until nearly done.
9. Remove the sole from the sauteuse and reserve in a warm place.
10. Return the sauteuse to the heat and reduce the cuisson slightly.
11. Thicken the cuisson to the desired consistency with the beurre manié.
12. Add the remaining cream, bring the sauce to a boil and strain through a fine chinois. Adjust the seasonings.
13. Serve two paupiettes per portion on a pool of sauce.
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