Lemon Sole Paupiettes with Champagne Sauce - Low Salt
Lemon Sole Paupiettes with Champagne Sauce is a dish that exudes elegance and sophistication. Delicate sole fillets are rolled and filled with a vibrant mixture of spinach, carrot, and leek, then baked to perfection in a pool of dry Champagne. The result is a light and flavorful main course, beautifully complemented by a luxurious Champagne cream sauce.
Ingrédients
- 4 large lemon sole fillets
- 1 cup spinach leaves, blanched
- 1 medium carrot, julienned
- 1 medium leek, julienned
- 1 cup dry Champagne
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 4 lemon lemon slices
Instructions
- Preheat the oven to 350°F (175°C).
- Lay the lemon sole fillets flat and season with salt and white pepper.
- Place a portion of blanched spinach, julienned carrot, and leek in the center of each fillet. Roll the fillets around the filling and secure with a toothpick.
- Place the paupiettes in a baking dish and pour the Champagne over them.
- Cover the dish with foil and bake for 15-20 minutes, until the fish is cooked through.
- While the fish bakes, melt the butter in a saucepan over medium heat. Add the cream, lemon juice, mustard, and dill, whisking until combined. Let it simmer until slightly thickened, about 5 minutes.
- Remove the paupiettes from the oven and place on a serving platter. Drizzle with the Champagne sauce.
- Garnish with fresh dill and lemon slices. Serve immediately.
Nutrition (per 100g)
Serving: 100g | Calories: 370kcal | Carbohydrates: 7g | Protéines: 33g | Fat: 22g | Sucre: 3g
Tried this recipe?Let us know how it was!