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Sole Paupiettes with Shrimp Stuffing
Gourmet Archives

1 teaspoon minced garlic
3 tablespoons unsalted butter
1/2 pound shrimp, shelled, chopped fine
1/3 cup minced scallion
1 1/4 cups herb-seasoned stuffing crumbs, crushed fine
1 large egg, beaten lightly
2 tablespoons fresh lemon juice
4 sole fillets, 7 to 8 ounces each, halved crosswise
2 tablespoons minced shallot
3/4 cup dry white wine
1 teaspoon cornstarch
2 tablespoons unsalted butter, cut into bits
Fresh lemon juice
2 tablespoons snipped fresh dill

For the stuffing: In a skillet cook garlic in butter over moderate heat, stirring, until softened. Add shrimp and scallion. Cook mixture, stirring, 1 minute or until shrimp are just cooked through. Transfer shrimp mixture to a bowl, add stuffing crumbs, the egg, lemon juice, 2 tablespoons water, and salt and pepper to taste and combine well.
Arrange sole fillets, skinned side up, on a work surface. Divide the stuffing among them, mounding it at the thicker ends and roll up the fillets, jelly-roll fashion, around the stuffing. Sprinkle a buttered baking dish with the shallot and arrange the paupiettes, seam side down, in the dish. Pour the wine around the paupiettes and cover them with a buttered piece of wax paper. Bake 15 minutes at 400 degrees F. or until fish just flakes when tested with a fork. Transfer paupiettes carefully with a slotted spoon to a heated platter and keep them warm, covered with foil.
Strain the cooking liquid through a fine sieve into a saucepan, add 1/3 cup water and boil the liquid until it is reduced to about 1/2 cup. While liquid is boiling, dissolve cornstarch in 1 tablespoon cold water, add the cornstarch mixture to boiling liquid, stirring, and simmer mixture, stirring, for 1 minute. Remove pan from heat and whisk in the butter until it is incorporated. Add the lemon juice, dill, and salt and pepper to taste. Serve sauce with paupiettes. Serves 4.

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