Equipment
* optional
Ingredients
Fish
- 8 sole fillets, skinned
- sea salt
- white pepper
Spinach & Mushroom Filling
- 200 g cremini mushrooms, cleaned
- 30 g unsalted butter
- 1 shallot, minced
- 150 g fresh spinach, washed
- 1 garlic clove, minced
- 2 g fresh thyme leaves
Finishing
- 15 ml lemon juice
- 5 g fresh parsley, chopped
- 15 ml extra virgin olive oil
Nutrition (per serving)
Method
Finely chop the mushrooms into a duxelles (very small dice). Mince the shallot and garlic.
Melt the butter in a skillet over medium heat (175°C/350°F). Sauté the shallots and mushrooms until the moisture evaporates and the mushrooms are golden brown.
Add the garlic, thyme, and fresh spinach to the skillet. Cook until the spinach is completely wilted and any new liquid has evaporated. Season with salt and white pepper. Remove from heat and let cool slightly.
Lay the sole fillets flat on a clean surface, skin-side (the smoother side) up. Season lightly with salt. Spread a thin layer of the spinach-mushroom mixture along the length of each fillet.
Starting from the wider end (the head), roll the fish towards the tail to create a tight cylinder. Secure with a toothpick if necessary, though they often hold if placed seam-side down.
Prepare a steamer setup with boiling water. Place the rolled fillets in the steamer basket, seam-side down. Cover and steam gently until the fish is opaque and firm to the touch. Target internal temperature 63°C/145°F.
Carefully remove the paupiettes from the steamer. Plate immediately, drizzle with lemon juice and olive oil, and garnish with chopped parsley.
Chef's Notes
- The secret to a good duxelles is patience; let the mushroom liquid fully evaporate to concentrate the flavor before adding the spinach.
- If your sole fillets are very large, you can cut them in half lengthwise before rolling to make smaller, bite-sized paupiettes.
- For an extra French touch, replace the steaming water with a mix of water, white wine, and aromatics to infuse subtle flavor into the fish.
- White pepper is preferred here for aesthetic reasons (no black specks) and its slightly sharper heat which pairs well with fish.
Storage
Refrigerator: 2 days — Best consumed immediately; fish texture degrades quickly on reheating.
