Paupiettes (Stuffed Fish Fillets)

Ingredients

• Hide ingredients for Parsley and Bread Crumb Stuffing 1 Parsley and Bread Crumb Stuffing (opens in new tab) Parsley and Bread Crumb Stuffing
  • 6 tablespoons (¾ stick) butter
  • ½ cup finely chopped onions
  • ½ cup finely chopped celery
  • 1 ½ cups fresh bread crumbs
  • 3 tablespoons finely chopped parsley
  • (½ cup cooked spinach, drained and chopped)
  • (2 tablespoons drained small capers)
  • (2 teaspoons minced fresh tarragon or dill or ½ teaspoon dried tarragon or dill)
  • ½ teaspoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • (¼ teaspoon dry mustard)

  Sub-recipe steps

  1. Melt in a medium skillet over medium heat: 6 tablespoons (¾ stick) butter
  2. Add and cook, stirring, until tender but not browned, about 10 minutes: ½ cup finely chopped onions; ½ cup finely chopped celery
  3. Remove from the heat and stir in: 1 ½ cups fresh bread crumbs; 3 tablespoons finely chopped parsley; (½ cup cooked spinach, drained and chopped); (2 tablespoons drained small capers); (2 teaspoons minced fresh tarragon or dill or ½ teaspoon dried tarragon or dill)
  4. Season with: ½ teaspoon lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper; (¼ teaspoon dry mustard)
• 4 skinned sole or bluefish fillets or other very thin fillets
• Butter
• Lemon wedges
• Sprigs of parsley or watercress
• Hide ingredients for Beurre Blanc made with lemon juice, or White Wine Sauce 1 Beurre Blanc made with lemon juice, or White Wine Sauce (opens in new tab) Beurre Blanc made with lemon juice, or White Wine Sauce
  • 6 tablespoons dry white wine
  • 2 tablespoons white wine vinegar
  • 3 tablespoons minced shallots
  • Salt and white pepper to taste
  • 1 tablespoon heavy cream
  • 1 stick (4 ounces) cold butter, preferably unsalted, cut into 8 pieces
  • Salt and black pepper

  Sub-recipe steps

  1. Combine in a small skillet over medium heat: 6 tablespoons dry white wine; 2 tablespoons white wine vinegar; 3 tablespoons minced shallots; Salt and white pepper to taste
  2. Bring to a simmer and simmer, uncovered, until reduced by three-quarters. Stir in: 1 tablespoon heavy cream
  3. Remove from the heat and add one piece at a time, whisking constantly, until the sauce is creamy and pale: 1 stick (4 ounces) cold butter, preferably unsalted, cut into 8 pieces
  4. Add each piece before the previous one has completely melted, or the sauce will separate. If you need a bit more heat to soften the butter, set the pan briefly over very low heat. Strain through a fine-mesh sieve, if desired. Season to taste with: Salt and black pepper
  5. Use immediately. If there is any delay, try to keep the sauce around 125°F to prevent it from congealing or separating.