Recipe courtesy of Peter Kump's New York Cooking School

Paupiettes de Sole a la Vapeur

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  • Total: 1 hr 15 min
  • Prep: 45 min
  • Cook: 30 min
  • Yield: 4 servings
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1/2 small leek (white and pale green parts only)

a 3inch piece carrot

a 3inch piece celery rib

3 medium garlic cloves

7 cups cold water

1 cup plus 2 tablespoons red wine vinegar

1 fresh thyme sprig

2 bay leaves (not the stronger California variety)

1 1/2 teaspoons white peppercorns

1 teaspoon fine sea salt

4 fish fillets of sole or any other white fleshed fish, 3/8-inch thick, trimmed to about 6 inches in length

4 salmon strips, 1 by 6 inches

3 tablespoons unsalted butter or oil, at room temperature

1 teaspoon salt

1/4 teaspoon white pepper

1 tablespoon finely chopped parsley


  1. Make court bouillon: Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months. Makes about 2 quarts.
  2. Rinse fillets under cold water then pat dry. Lay salmon strips on top of sole fillets. Coat lightly with 2 tablespoons of the butter on one side. Sprinkle on the same side with 1 teaspoon salt and 1/4 teaspoon white pepper, then add the parsley.
  3. Starting at the narrow tapered end, roll up each fillet loosely and secure the ends with 1 or 2 toothpicks. This may be prepared in advance, covered with plastic wrap and refrigerated up to 4 hours.
  4. Bring court bouillon to a simmer. Place fish in simmering court bouillon for 5 to 8 minutes, or pour boiling Court Bouillon over fish and let stand 10 to 12 minutes. Transfer fish rolls one at a time with a small metal spatula to plates. Let rest 1 to 2 minutes, then remove the liquid that accumulates.