AuthorChef Soju PhilipFish Paupiette- Basically a roulade the 'Paupiette' originated in Normandy region of France. It is considered as one of the classic French dishes and has a prominent place in high end banquets and dinners. It is made by hammering a thin slice of Fish stuffed with julienne of vegetables, rolled and tied with string, pan fried or poached served with appropriate accompaniments. There were many variations for this classic recipe and it requires expertise and creativity to make it perfect.
Flatten the sole fillet with the help of a hammer.
Make marination by mixing lemon juice, garlic, mustard, salt, pepper, parsley and olive oil.
Peel the carrots. Using a mandolin, make fine juliennes of carrot, zuchini and yellow squash. Just blanch in hot water and remove.
Place the fillet on a cutting board, place a small bunch of vegetables in the centre of the fish and roll the fillet tightly and tie it with a string.
Roll it in bread crumbs .
Heat the butter in a pan, pan fry the rolled paupiette all sides till it done. You can also sear the fish in the pan and finish the cooking in oven.
Remove and serve with boiled vegetables and Pesto sauce.
For Pesto sauce- Blend together basil, pine nuts, garlic, olive oil (3/4 qnty),salt to a coarse paste.
Heat olive oil, saute this paste , check seasoning and remove.
Ingredients
Directions
Flatten the sole fillet with the help of a hammer.
Make marination by mixing lemon juice, garlic, mustard, salt, pepper, parsley and olive oil.
Peel the carrots. Using a mandolin, make fine juliennes of carrot, zuchini and yellow squash. Just blanch in hot water and remove.
Place the fillet on a cutting board, place a small bunch of vegetables in the centre of the fish and roll the fillet tightly and tie it with a string.
Roll it in bread crumbs .
Heat the butter in a pan, pan fry the rolled paupiette all sides till it done. You can also sear the fish in the pan and finish the cooking in oven.
Remove and serve with boiled vegetables and Pesto sauce.
For Pesto sauce- Blend together basil, pine nuts, garlic, olive oil (3/4 qnty),salt to a coarse paste.
Heat olive oil, saute this paste , check seasoning and remove.
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