Fillet Of Sole White Wine Roll Ups Recipes

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SOLE ROLLS WITH WHITE WINE SAUCE (PAUPIETTES DE SOLE AU VIN BLANC)



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

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 19 grams, Sodium 1119 milligrams, Sugar 3 grams, TransFat 0 grams

FILLET OF SOLE IN WHITE WINE



Fillet of Sole in White Wine image

Make and share this Fillet of Sole in White Wine recipe from Food.com.

Provided by Barb G.

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 (8 ounce) sole fillets
1 1/4 teaspoons salt
1/2 teaspoon pepper
2 green onions or 2 scallions, chopped
4 tablespoons melted butter
1/2 cup dry white wine
1 tablespoon chopped parsley
1/2 teaspoon thyme
2 bay leaves, crushed
1 tablespoon butter
1 1/2 teaspoons flour
2 tablespoons heavy cream

Steps:

  • Preheat oven to 375 degrees.
  • Wash and dry fillets and season with salt and pepper.
  • Arrange fillets in a buttered baking dish in a single layer and sprinkle with the green onions, melted butter, wine, parsely, thyme, and bay leaves.
  • Cover with greased paper facing down, then cover dish and bake 20 minutes.
  • Carefully remove fillets from baking dish.
  • Strain pan juices into a small saucepan, add 1 tablespoon butter,and let melt.
  • Blend in the flour, add the cream, and cook 4 minutes.
  • Pour over fish and serve.

ROLLED FILLETS OF SOLE



Rolled Fillets of Sole image

Baking fillet of sole en papillote (in parchment) keeps its delicateflavor intact. Here, fillets are topped with arugula and seasoned with salt and pepper. Then they are rolled, topped with oranges, and drizzled with orange juice and olive oil. Finally, the fish is wrapped in parchment paper and baked.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

2 oranges
Four 6-ounce fillets of sole, skin removed
1 bunch arugula (about 6 ounces), stems trimmed
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano

Steps:

  • Grate the zest from the oranges, and set aside. Slice off the stem end of the oranges. Place the fruit on a work surface, cut side down; using a sharp knife, cut away the peel and white pith, in a single curved motion, from end to end. Working over a bowl to catch the juices, use a paring knife to slice carefully between the sections and membranes of each orange; remove the segments whole. Squeeze the membrane to release any remaining juice before discarding. Set aside the segments and juice.
  • Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Lay the fillets on a work surface, skinned side up, and top each with a layer of arugula leaves. Season with half the salt and pepper, and roll up tightly. Place one fillet seam side down on each length of parchment paper near the crease. Combine the orange zest, juice, and segments; olive oil; oregano; and remaining salt and pepper. Spoon the dressing with segments over each fillet. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
  • Place packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron); bake 25 to 30 minutes or until fully puffed. Remove from oven; open carefully. Transfer fillets to a plate; spoon cooking liquid and orange segments over.

Nutrition Facts : Calories 276 g, Cholesterol 54 g, Fat 11 g, Fiber 1 g, Protein 37 g, Sodium 832 g

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