Recipes

Ingredients

• 500 g (1 lb) winter flounder fillets
• 1 onion, diced
• 1 bouquet garni (bundle of aromatic herbs)
• 200 ml (⅘ cup) fish stock
• 2 egg yolks
• 200 ml (⅘ cup) light cream (15%)
• Salt and pepper to taste
• For the mousseline:
• 250 g (½ lb) winter flounder fillets
• 1 egg white
• 200 ml (⅘ cup) light cream (15%)
• Salt and white pepper
• For the mushroom purée:
• 200 g (7 oz.) mushrooms of choice
• 30 g (1 oz. or 2 Tbsp) butter
• 15 ml (1 Tbsp) lemon juice

Preparation

For the mousseline

• Purée the flounder in a food processor. Add the egg white, salt, and pepper, followed by the cream (gradually).
• Let cool in the refrigerator.

For the mushroom purée

• Finely chop the mushrooms; sauté in butter with lemon juice. Cook on high heat until all of the liquid has evaporated.
• Let cool and mix into the mousseline.

For the paupiettes

• Lay out the flounder fillets, season and cover with a layer of mousseline.
• Roll the fillets and place them in a buttered baking dish, add diced onion and herbs. Add the fish stock.
• Bake in oven at 180°C (350°F) for approximately 12 minutes.
• Drain the paupiettes and keep hot.
• Strain the stock and reduce by half.
• Mix the cream and the egg yolks; add to the reduction. Adjust the seasoning and heat to thicken (do not boil).
• Drizzle the paupiettes with sauce, glaze in the oven and serve.