A paupiette is a type of roulade and sometimes called a braciole. Paupiette may also refer to a classic French fish dish whereby a thin slice of fish (tuna, sole, whiting or even anchovy) is stuffed, rolled and secured with string before cooking in a stock.
INGREDIENTS
1. Sole fillets Grams 220
2. Fish mince Grams 60-70
3. Cream Cup ½
4. Egg white For binding 3
5. Salt To taste
6. Pepper To taste
7. Lemon juice Number ½
8. Onions Grams 30
9. Parsley stem Number 3-4
10. Pepper corn Number 2-3
11. Fish stock Ml 300-400
12. Butter Tsp 1
METHOD
For Mousse-
1. In a blender, blend together cooking cream, egg white, salt, pepper, lemon juice, small pieces of fish. Tips: Make sure your mousse is fine. If it becomes too thin, add bread crumbs to it.
For Paupiettes-
1. Cut fillets of river sole fish of 0.3cm thickness.
2. Very gently hammer the filler (optional), place the mousse on it and roll it. Lock the fish by rolling a thread and tying a knot.
3. Slice onions. In a pan, add the onions, place parsley stems to it, 2-3 pepper corns, place the fish on it. Add fish stock/fumet. Add butter, salt and pepper and cover and cook on medium flame for 15-20 min.
4. Once fish is cook, remove it but cook the gravy further. Strain it.
5. Keep the fish in the liquid for more flavour (but off the range).
6. plate with ribbon vegetables https://febbly40.blogspot.com/2022/11/ribbon-vegetables-recipe.html, chateau potatoes and sauce verge https://febbly40.blogspot.com/2022/11/sauce-vierge-recipe.html
TIPS: CREAM GIVES FLUFINESS TO THE MOUSSE.
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