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Stuffed Paupiettes of Sole With Chive Sauce

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



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