Paupiettes of Sole Veronique
A paupiette is a slice of meat or fish that is either pounded or naturally thin and rolled up around a layer of forcemeat or mousse and then either braised or poached.
1 pound sole fillets, cut into two 6-ounce portions and one 4-ounce portion.
For the mousse
1 egg white
2 tablespoons heavy cream
1/2 teaspoon chopped chives
Pinch kosher salt
Pinch of freshly ground white pepper
For the poaching sauce
1 tablespoon unsalted butter
1 shallot, finely chopped
1 cup sliced mushrooms
1 teaspoon currants
1/2 cup verjus
1/2 cup dry white wine
1 cup fish fumet or chicken stock
To finish the sauce
2 tablespoons heavy cream
4 tablespoons unsalted butter
1 tablespoon verjus
To make the mousse: Place a food processor bowl and blade and another small mixing bowl in the refrigerator or freezer to chill.
Cover the two 6-ounce portions of sole with plastic wrap and refrigerate. Remove the skin from the remaining 4-ounce portion and place it in the chilled bowl of the food processor fitted with the blade. Add the egg white and process for 20 seconds or until just pureed. Scrape the puree from the food processor bowl into the chilled mixing bowl. Gently fold in the heavy cream, chives, salt and pepper and set aside.
Remove the sole fillets from the refrigerator and place on a cutting board, skin-side down. Divide the mousse evenly over each fillet, spreading with a spatula to distribute an even layer. Starting at the widest end, roll up each fillet and secure with toothpick.
To make the poaching sauce: Heat a medium sauté pan over a low flame and add the butter. When butter has melted, add the shallots and sauté gently until soft and translucent. Add the mushrooms and currants and continue to cook until soft. Add the verjus and wine. Bring the mixture to a simmer and reduce by half, about 10 minutes. Add the stock and continue to cook until sauce has reduced by half again, about another 10 minutes.
Remove the sauté pan from heat and gently place the sole paupiettes, seamside down, in the sauce. Cover tightly and return to the heat, gently cooking until the sole is cooked through, about 10 minutes. Remove sole from the pan and cover to keep warm. Return the pan to the heat and bring the sauce to a simmer.
To finish the sauce: Add the cream and bring to a gentle simmer, cooking until the sauce begins to thicken. Whisk in the butter, one tablespoon at a time. Taste and adjust the seasonings. Finish by adding one tablespoon verjus. Pour the sauce over the fish and serve.
“For Pamela’s sole Veronique, I heartily recommend a quality Gruner Veltliner. The full mouth feel will complement the texture of the butter without too much sweetness to overwhelm the light flavor of the sole. The mineral profile from a good Gruner Veltliner will match the lightly sour, metallic side of verjus and leave you with nothing but a mouth full of good flavors and compliments for the chef.”
— Chris Oppewall, sommelier