PAUPIETTES (STUFFED FISH FILLETS)
4 servings
Prepare:
Preheat the oven to 350°F. Have ready:
- 4 skinned sole or bluefish fillets or other very thin fillets
Coat each of 4 individual 8-ounce molds or ramekins with:
- Butter
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
Serve with:
- Beurre Blanc made with lemon juice, or White Wine Sauce