Fish paupiettes are a classic French preparation of thin fillets rolled around a filling and poached. While often relegated to poorly executed cruise ship fare, they are an elegant dish when prepared with care. This recipe uses delicate sole fillets, a creamy crab filling, and is served with a rich white wine sauce.
What to buy: Petrale sole is the best choice for this recipe because it’s sturdy enough to stand up to rolling and poaching but isn’t too thick or unwieldy. Ask your fishmonger for pieces that are even in size and weight, or trim larger pieces lengthwise so that they cook evenly in the poaching liquid.
This dish was featured as part of our Epic Christmas Feast: Lost Recipes from the Grand Hotels.
For the fish and the sauce: