6 ounces fresh shiitake mushrooms, stems discarded, cut into 1/4-inch dice
2 tablespoons unsalted butter
Four 7-ounce sole fillets, the thicker end of each fillet flattened slightly between dampened sheets of waxed paper
1/4 pound very thinly sliced flavorful cooked smoked ham,
such as Black Forest
16 large basil leaves
2 cups chicken broth
Accompaniments:
Ginger Shallot Beurre Blanc (recipe follows)

In a skillet cook mushrooms with salt and pepper to taste in butter over moderate heat, stirring, until the liquid they give off is evaporated and let them cool. Arrange the fillets, skin sides up, on a work surface and season them with salt and pepper. Cover fillets with ham slices, arrange 4 basil leaves on each fillet and divide mushrooms among fillets. Beginning with narrow (tail) end of each fillet, roll up fillets jelly-roll fashion to enclose the filling. Cut each rolled fillet crosswise into thirds and secure each slice with a wooden pick. Arrange paupiettes, cut sides up, in a buttered deep skillet just large enough to hold them in one layer. Add the broth, heated, with 2 cups hot water and poach the paupiettes, covered with a buttered round of wax paper, at a bare simmer, 4-7 minutes, or until they just flake when tested with a fork. Transfer with a slotted spatula to a large plate lined with paper towels to drain briefly, and arrange them on heated dinner plates. Spoon beurre blanc around paupiettes.
 

Ginger Shallot Beurre Blanc

5 teaspoons minced peeled fresh gingerroot
1 tablespoon minced shallot
1/4 cup white wine vinegar
1/4 cup dry white wine
1 tablespoon heavy cream
1/2 cup cold unsalted butter, cut into 8 pieces
White pepper to taste

In a small heavy saucepan combine gingerroot, shallots, vinegar and wine. Bring liquid to a boil and boil mixture until almost all liquid is evaporated.
Add cream, bring mixture to a boil, and reduce heat to low. Whisk in butter, one piece at a time, lifting pan from heat occasionally to cool mixture and adding each new piece of butter before the previous one has melted completely. (The sauce must not get hot enough to liquefy. It should be the consistency of hollandaise.) Strain sauce through a fine sieve into a small bowl, pressing hard on the solids, and whisk in white pepper and salt to taste. The bowl of sauce may be kept warm in a larger bowl of warm water for 20 minutes. Makes about 1/2 cup.
 

Index - Fish Recipe Archives
Index - Seafood Recipe Archives
Recipe Archives Index