A delicately spiced dish, Paupiettes de Sole a Vlndienne (poh-pee-yet d’ sole ah lan-dee-en) should be served in ring of buttered rice.
8 sole fillets, skinned and cut in half lengthways
½ teaspoon salt
2 teaspoon white pepper
6 fl. oz. fish stock
4 fl. oz. white wine
4 fl. oz. double cream
2 tablespoons mild curry powder
1 tablespoon beurre manie
8 oz. whiting fillets, minced
1 egg, lightly beaten
4 tablespoons double cream
2 tablespoons fresh white breadcrumbs
1 teaspoon salt
½ tablespoon white pepper
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Lay the sole fillets on a work surface and rub them all over with the salt and pepper. Set aside.
To make the stuffing, in a medium-sized mixing bowl, combine the whiting, egg, cream, breadcrumbs, and half the salt and pepper. With a wooden spoon mix the ingredients well together.
With a palette knife, spread a thin layer of the fish stuffing over each fillet. Roll up the fish fillets and tie them securely with thread.
Place the rolled fish fillets in a flame-proof baking dish and pour over the fish stock and wine. Place- the dish over moderate heat and bring the liquid to the boil. Cover the dish and transfer4t to the oven. Bake for 20 to 25 minutes or until the fish flakes easily when tested with a fork.
Remove the dish from the oven. With a slotted spoon, transfer the fish rolls to a warmed serving dish. Remove the thread and keep warm while you finish the sauce.
Place the dish over moderate heat and boil the liquid for 5 minutes or until it is reduced by one-third. Reduce the heat to low and stir in the cream, curry powder and the remaining salt and pepper. Cook gently for a further 2 minutes.
Stir in the beurre manie, a small piece at a time, and continue cooking until the sauce thickens slightly.
Remove the dish from the heat. Pour the sauce over the fish and serve im-mediately.