Herbed paupiettes of sole
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Sole fillets (12 oz) |
| 1½ | teaspoon | Mixed dried herbs (such as |
| Tarragon, dillweed & thyme | ||
| 1½ | tablespoon | Butter; melted |
| ⅓ | cup | Dry white wine |
| ¼ | cup | Fresh white breadcrumbs |
Directions
NORMA WRENN
Preheat oven to 450 degrees. Butter quiche dish or pie plate.
Sprinkle fish with half of herbs. Season lightly with salt and pepper. Drizzle ½ tablespoon butter over. Starting at 1 short side, roll up fillets into cylinders. Arrange seam side down in prepared dish. Sprinkle with remaining herbs. Season with salt and pepper.
Pour wine around fish. Mix breadcrumbs and ½ tablespoon butter in small bowl until crumbs are evenly coated. Sprinkle breadcrumbs over fish.
Bake until fish is cooked through and toppingis crisp, about 15 minutes. Using slotted spoon, transfer fish to plates. Strain sauce into small skillet. Bring to simmer over low heat. Whisk in ½ tablespoon butter. Spoon over fish.
Boiled small red potatoes, plus peas and carrots, could round out this main course.
Source: Bon Appetit 12/94
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