Sole Paupiette with Crab and Smoked Salmon Mousseline

  1. Preheat the oven to 400 degrees F.
  2. In a food processor, combine the crab, salmon, shallots, garlic, chives and carrots.
  3. Once they are combined, slowly add the eggs and cream.
  4. Puree for 20 to 30 seconds, then remove from the processor and refrigerate for 20 to 30 minutes.
  5. 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.
  6. Season the sole with salt and freshly ground black pepper and place it in a baking dish or a saute pan.
  7. 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.
  8. Remove from the oven and serve with Dill Beurre Blanc.
  9. 2 1/2 cups white wine
  10. 4 peppercorns
  11. 1 shallot, chopped
  12. 1/2 clove garlic, chopped
  13. 1 sprig thyme
  14. 1 dill stem, reserve dill fronds for sauce
  15. Salt and freshly ground black pepper
  16. 4 tablespoons heavy cream
  17. 4 ounces cubed butter, chilled
  18. In a small saucepan, combine all ingredients except, dill fronds, 1/2 cup of wine, cream and butter.
  19. Bring them to a simmer and reduce by a 1/3.
  20. Slowly add the cream and reduce by 1/2.
  21. Strain the liquid through a fine strainer and into a small sauce pot.
  22. With a whisk, slowly add the cubed butter into the sauce over a low heat to incorporate the butter into the sauce.
  23. (if the sauce begins to thicken too much, add a small amount of wine to re-hydrate).
  24. Whisk all the butter into the sauce and adjust for seasoning.
  25. Add the reserved dill fronds.

crabmeat, salmon, shallots, garlic, chives, carrots, egg, egg, heavy cream, salt, white wine, beurre

Taken from www.foodnetwork.com/recipes/sole-paupiette-with-crab-and-smoked-salmon-mousseline-recipe.html (may not work)

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