Equipment
Ingredients
Fish and Stuffing
- 600 g sole fillets, cleaned, about 4 fillets
- 100 g minced clam meat, drained and finely chopped
- 30 g unsalted butter, melted
- 50 g shallot, brunoise
- 40 g carrot, brunoise
- 40 g celery, brunoise
- 10 g garlic, minced
- 40 g panko breadcrumbs
- 10 g fresh parsley, finely chopped
- 3 g lemon zest, freshly grated
- 5 g salt
- 2 g black pepper, freshly ground
Baking Liquid
- 100 ml dry white wine
- 100 ml clam juice
- 20 g unsalted butter, cut into small cubes
Nutrition (per serving)
Method
Preheat oven to 190°C (375°F). Lightly grease the bottom of your baking dish with a small amount of butter.
Melt 30g of butter in a skillet over medium heat. Sauté the brunoise shallot, carrot, and celery until softened, about 5 minutes. Add minced garlic and cook for 1 additional minute, then remove from heat.
In a mixing bowl, combine the sautéed vegetables, minced clam meat, panko breadcrumbs, chopped parsley, lemon zest, salt, and pepper. Mix thoroughly until the stuffing holds together slightly.
Lay the sole fillets flat on a cutting board, skin side facing up. Season the fillets lightly with a pinch of salt.
Divide the clam stuffing evenly among the fillets, mounding it near the thicker end of each fillet. Roll the fish firmly around the stuffing to create paupiettes, and secure the end of each roll with a wooden toothpick.
Arrange the stuffed fillets seam-side down in the prepared baking dish. Pour the white wine and clam juice around the base of the fish. Scatter the remaining 20g of cubed butter over the liquid and fish.
Cover the baking dish tightly with aluminum foil. Bake for 15 to 20 minutes, until the fish is opaque, flakes easily, and reaches an internal temperature of 74°C (165°F) in the center of the stuffing.
Remove the dish from the oven and let the paupiettes rest in the hot cooking liquid for 3 minutes. Carefully extract all toothpicks before plating and serving.
Chef's Notes
- Rolling the fillet with the skin-side (the side that was attached to the skin) facing inwards helps the fish naturally curl in the correct direction when cooked.
- Ensure the brunoise cut on the vegetables is extremely fine (2-3mm) so they cook quickly and do not puncture the delicate flesh of the sole.
- To elevate this dish, remove the cooked fish and rapidly reduce the remaining baking liquid in a saucepan. Whisk in a splash of heavy cream for a classic, rich French pan sauce.
Storage
Refrigerator: 2 days — Store in an airtight container with baking juices to retain moisture.
Reheating: Gently warm in a covered skillet over low heat with a splash of water or stock until internal temperature reaches 74C/165F.
