Dover sole paupiette vin blan Recipe

Dover sole needs to be handled gently as it is quite tender when fresh and also once cooked. With a thin flesh the fillet can be shaped into a paupiette and also will hold stuffing in them. This dish that i would like to present here is served in different ways, but to bring out the uniqueness of this fish i chose this recipe.


Preparation Time25 MinCooking Time15 Min
Ready In40 MinServings1
MethodMain Ingredient
Interest Group


 Flounder fillet2 Pound
 Pepper red1 , julienned (blanched)
 Carrot1 1⁄2 Ounce, julienned (blanched)
 Yellow squash1 Ounce, julienned
 Zucchini1 Ounce, julienned
 Salt To Taste
 White pepper powder To Taste
 Butter1⁄2 Ounce
 Shallot1 , minced
 White wine1⁄2 Cup (8 tbs)
 Fish fumet3⁄4 Pint
 Fish veloute3⁄4 Pint
 Heavy cream1⁄2 Cup (8 tbs)
 Fresh spinach1 Pound (without stem)
 Mushroom10 Ounce (any kind)

Nutrition Facts

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


Trim sole fillets, portion at 2.5 oz. each (usually 1 ea. fillets). Place fillets skin-side up.Season with salt and white pepper. Place vegetable julienne across thefillet. Roll (or fold) the fillets, (tail to head).
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.