PAUPIETTES OF SOLE w/SPINACH & MUSHROOMS

By BobD

Ingredients

• 4 skinless, boneless fillets of sole (or use any nonoily white-fleshed fish such as fluke or flounder), about 1/4 pound each
• Salt to taste, if desired
• Freshly ground pepper to taste
• 3/4 pound fresh spinach
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1/2 pound fresh mushrooms, thinly sliced, about 3 cups
• 1/8 teaspoon freshly grated nutmeg
• 1 egg yolk
• Ginger butter sauce

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Sprinkle the fillets with salt and pepper and set aside.

Pick over the spinach. Remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. There should be about 8 cups loosely packed. Set aside.

Heat the butter in a skillet and add the shallots. Cook briefly, stirring, and add the mushrooms, salt, pepper and nutmeg. Cook, stirring, until the mushrooms are wilted. Add the spinach and cook until wilted. Continue cooking until all the moisture evaporates.

Scrape the mixture into a bowl and add the egg yolk. Let stand until cool.

Place the fillets of fish on a flat surface, skinned side up. Spoon an equal portion of the spinach and mushroom mixture onto the center of each fillet. Roll the fillets jellyroll style to enclose the filling.

Bring a quantity of water to the boil in the bottom of a steamer. Arrange the rolled fillets, seam side down, on a steamer rack. Set the rack over the steamer bottom. Steam five minutes. Serve hot with a ginger butter sauce

Ginger Butter Sauce

4 tablespoons butter
1 tablespoon finely chopped shallots
2 teaspoons finely grated fresh ginger
2 tablespoons white-wine vinegar
1/4 cup dry white wine
2 tablespoons heavy cream

Heat one tablespoon of the butter in a saucepan and add the shallots and ginger. Cook briefly, stirring, and add the vinegar and wine. Cook until reduced to one-third cup.

Add the cream, bring to the boil and add remaining butter. Put the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Keep warm.

YIELD About one-half cup