Paupiettes de sole a la vapeur

1 servings

Ingredients

Quantity Ingredient
½ small Leek; (white and pale
; green parts only)
A 3inch piece carrot
A 3inch piece celery rib
3 mediums Garlic cloves
7 cups Cold water
1 cup Plus 2 tablespoons redwine vinegar
1 Fresh thyme sprig
2 Bay leaves; (not the stronger
; California variety)
1½ teaspoon White peppercorns
1 teaspoon Fine sea salt
4 Fish fillets of sole or any other white; 3/8-inch thick,
; fleshed fish, trimmed to about 6
; inches in length
4 Salmon strips; 1 by 6 inches
3 tablespoons Unsalted butter or oil; at room temperature
1 teaspoon Salt
¼ teaspoon White pepper
1 tablespoon Finely chopped parsley

Directions

CURT BUILLON

Make court bouillon: Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months. Makes about 2 quarts.

Rinse fillets under cold water then pat dry. Lay salmon strips on top of sole fillets. Coat lightly with 2 tablespoons of the butter on one side.

Sprinkle on the same side with 1 teaspoon salt and ¼ teaspoon white pepper, then add the parsley. Starting at the narrow tapered end, roll up each fillet loosely and secure the ends with 1 or 2 toothpicks. This may be prepared in advance, covered with plastic wrap and refrigerated up to 4 hours.

Bring court bouillon to a simmer. Place fish in simmering court bouillon for 5 to 8 minutes, or pour boiling Court Bouillon over fish and let stand 10 to 12 minutes. Transfer fish rolls one at a time with a small metal spatula to plates. Let rest 1 to 2 minutes, then remove the liquid that accumulates.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW # CL9282 Converted by MM_Buster v2.0l.

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