Sole Rolls with White Wine Sauce (Paupiettes de Sole au Vin Blanc)

• 8 small, skinless, boneless fillets of sole or flounder, about 2 pounds
• 1 1/4 cups shrimp mousse, approximately (see recipe)
• 2 tablespoons plus 1 teaspoon butter
• 3 tablespoons finely chopped shallots
• Salt and freshly ground pepper to taste
• 8 small snow-white mushroom caps, stems removed
• 1/2 cup dry white wine
• 3/4 cup fish veloute (see recipe)
• 1 cup heavy cream
• Juice of half a lemon

1. Run the fingers lengthwise down the center of each fillet.
2. 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.
3. Lay out the fillets on a flat surface, skinned side down.
4. Using a flat mallet, pound each fillet lightly to flatten.
5. Do not break the flesh.
6. Spoon equal portions of the shrimp mousse into the center of each fillet.
7. Roll up each fillet to enclose the filling.
8. Fold the ends of each fillet over the mousse to enclose it.
9. Preheat the oven to 400 degrees.
10. Select a baking dish large enough to hold the paupiettes of sole comfortably in one layer.
11. Rub the bottom of the dish with one teaspoon of the butter.
12. Sprinkle the bottom of the dish with shallots, salt and pepper to taste.
13. Arrange the paupiettes, seam side down, on the dish.
14. Scatter the mushrooms between the paupiettes, cap side down.
15. Pour the wine over all.
16. Sprinkle the top with salt and pepper.
17. Cover the dish with a round of wax paper, trimmed to fit neatly and compactly over the fish.
18. Place the dish on the stove and bring the wine to the simmer.
19. Place the dish in the oven and bake 10 minutes.
20. Remove the dish.
21. Using a spatula, transfer the paupiettes, one at a time, to a serving dish.
22. Cover each paupiette with one mushroom cap, cap side up.
23. Cover with foil and keep warm.
24. Pour the cooking liquid into a skillet and bring to the boil.
25. Cook over high heat until reduced to about one-half cup.
26. Add any liquid that has accumulated around the covered fish fillets.
27. Add the veloute and stir to blend.
28. Add the cream and bring to the boil.
29. Pour the sauce into a sieve, preferably of the sort known in French kitchens as a chinois.
30. Strain the sauce, pushing it through with a wooden spoon.
31. Bring this sauce to the boil in a saucepan.
32. Off heat, swirl in the remaining two tablespoons of butter.
33. When it is melted, add the lemon juice.
34. Spoon the hot sauce over the paupiettes and serve.

skinless, shrimp mousse, butter, shallots, salt, snowwhite mushroom caps, white wine, fish veloute, heavy cream

Taken from cooking.nytimes.com/recipes/5286 (may not work)