1 tablespoon butter
1 ounce fresh crab meat
Pinch of grated fresh ginger
11/2 tablespoons fresh lemon juice
6 ounces smoked salmon, preferably Irish
Pinch of cayenne pepper
1/4 cup heavy whipping cream
Salt and freshly ground pepper to taste
12 fillets of sole
1/2 cup water
1/2 cup dry white wine
Chive Sauce:
1/4 cup dry white wine
1 teaspoon white wine vinegar
1/4 cup fish stock or clam broth
2 tablespoons unsalted butter, diced
1/4 cup minced fresh chives
Preheat the oven to 350F.
In a small skillet, melt the butter over medium heat. Gently stir in the crab meat and ginger and cook for about 3 minutes.
Stir in half the lemon juice and set aside to cool.
In a blender or food processor, pulse the smoked salmon, remaining lemon juice, cayenne and cream until smooth.
Season the sole with salt and pepper. Spread each fillet with 1 tablespoon of the salmon mixture and top with a spoonful of the crab meat mixture. Carefully roll the fillets into cylinders and brush with a little lemon juice. Place the fillets in a shallow ovenproof dish with the water and wine, cover with aluminum foil, and bake until the sole is firm, 8 to 10 minutes.
To make the sauce: In a small saucepan, cook the wine, vinegar, and stock or broth over medium-high heat until reduced by half. Add the cream and cook to reduce further, 3 to 5 minutes. Whisk in the butter until it melts completely. Stir in the chives. Keep warm over a bowl of hot water.
To serve, spoon the warm chive sauce onto 4 plates and arrange 3 paupiettes on each. Garnish with a sprig of fresh chervil. Makes 4 servings.
Adapted from "The Irish Heritage Cookbook" by Margaret M. Johnson
Thursday, March 16, 2000
