Paupiettes (Stuffed Fish Fillets)

Name: Paupiettes (Stuffed Fish Fillets)
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 Parsley and Bread Crumb Stuffing; 4 skinned sole or bluefish fillets or other very thin fillets; Butter; Lemon wedges; Sprigs of parsley or watercress; 1 Beurre Blanc made with lemon juice, or White Wine Sauce

0sPrep Time
30m Cook Time
30m Ready In

Cuisine : French
Course : Dinner

Paupiettes are elegant stuffed fish fillets baked in ramekins and served with a lemon beurre blanc or white wine sauce.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(4 servings) Units:

As Written US Metric

Show sub-recipe ingredients

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
1 Beurre Blanc made with lemon juice, or White Wine Sauce (opens in new tab)
- 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.

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

1 Parsley and Bread Crumb Stuffing
4 skinned sole or bluefish fillets or other very thin fillets
Butter
Lemon wedges
Sprigs of parsley or watercress
1 Beurre Blanc made with lemon juice, or White Wine Sauce

Let's Cook

Step 1.

Prepare: Parsley and Bread Crumb Stuffing
Step 2.

Preheat the oven to 350°F. Have ready: 4 skinned sole or bluefish fillets or other very thin fillets
Step 3.

Coat each of 4 individual 8-ounce molds or ramekins with: Butter
Step 4.

Line each mold with a fillet. The fillets must be long enough, when folded over, to cover the top. Fill the molds with the stuffing, and fold the ends of the fillets over the top. Place the molds in a water bath or bain marie. Bake until firm and opaque throughout, about 30 minutes. Unmold the paupiettes onto a hot platter. Garnish with: Lemon wedges; Sprigs of parsley or watercress
Step 5.

Serve with: Beurre Blanc made with lemon juice, or White Wine Sauce