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Dover sole paupiette vin blan Recipe
|Flounder fillet||2 Pound|
|Pepper red||1 , julienned (blanched)|
|Carrot||1 1⁄2 Ounce, julienned (blanched)|
|Yellow squash||1 Ounce, julienned|
|Zucchini||1 Ounce, julienned|
|White pepper powder||To Taste|
|Shallot||1 , minced|
|White wine||1⁄2 Cup (8 tbs)|
|Fish fumet||3⁄4 Pint|
|Fish veloute||3⁄4 Pint|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Fresh spinach||1 Pound (without stem)|
|Mushroom||10 Ounce (any kind)|
Serving size: Complete recipe
Calories 2303 Calories from Fat 1188
% Daily Value*
Total Fat 134 g205.4%
Saturated Fat 64.7 g323.6%
Trans Fat 0 g
Cholesterol 719 mg
Sodium 4738.7 mg197.4%
Total Carbohydrates 114 g38%
Dietary Fiber 17.7 g70.7%
Sugars 42 g
Protein 152 g304.6%
Vitamin A 1121.7% Vitamin C 509.4%
Calcium 81.9% Iron 86.8%
*Based on a 2000 Calorie diet
Briskly butter a shallow pan lightly with whole butter(reserve butter for spinach), sprinkle with shallots evenly.
Place sole/vegetable rolls on the bed of shallots, add wine and fish fumet.
Bring liquid to just under a simmer over direct heat. Place a piece of buttered parchment paper just enough to cover the pan for the moisture to be induced into the fillet. Place entire pan in 300-325ºF oven.
Check the fillet after about 5 minutes, press against the flesh to check for doneness if gives to pressure then it should be done.
Remove sole and place in warm area.
Place pan with the liquid (seasoned) over direct heat and reduce by 2/3. Add the veloute, and simmer for 1-2 minutes Add cream, reduce to nappé’(should coat the surface of the spoon), seasoning to taste with salt, white pepper and hint of lemon juice (if needed).
Strain through fine strainer. Hold until ready to serve.
In a saute pan add oil, heat the oil add shallots once it is melted add the sliced muhrooms. Once it changes color, add the spinach toss it and season with salt and pepper.
When ready for service, place the paupiette on the centre of the plate and pour the sauce around it and on the side of the fillet.
Place the spianch on the side.