Recipe courtesy of Brian Duffy
Sole Paupiette with Crab and Smoked Salmon Mousseline
- Level: Advanced
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1186
- Total Fat
- 74
- Saturated Fat
- 44
- Carbohydrates
- 24
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 52
- Cholesterol
- 427
- Sodium
- 1926
- Total: 1 hr 12 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 17 min
Ingredients
3 ounces crabmeat
3 ounces smoked salmon
1 tablespoon chopped shallots
1 teaspoon chopped garlic
2 tablespoons chopped chives
1 tablespoon chopped carrots
1 egg
1 egg white
3 tablespoons heavy cream
2 (8-ounce) sole or flounder fillets
Salt and freshly ground black pepper
3 tablespoons white wine
Dill Beurre Blanc, recipe follows
Dill Buerre Blanc:
2 1/2 cups white wine
4 peppercorns
1 shallot, chopped
1/2 clove garlic, chopped
1 sprig thyme
1 dill stem, reserve dill fronds for sauce
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 tablespoons heavy cream
4 ounces cubed butter, chilled
Directions
- 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.
Dill Buerre 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.