Difficulty: 2/5
As a professional chef with years of experience in seafood cuisine, this elegant lemon sole paupiette recipe showcases delicate flavors and precise techniques for a restaurant-quality dish at home.
Fillets from the lemon sole. Drain the canned spinach. Melt a knob of butter in a sauté pan and gently sauté the spinach until lightly browned.
Drain the canned baby carrots, blend with 1/2 liter water. Pour into a sauté pan, add crushed garlic, reduce by one-third, strain, then stir in cream. Season with salt and pepper.
Drain the plantain. In a small skillet, brown in butter. Season and finish with chopped chervil.
Spread out each lemon sole fillet, place a portion of spinach at one end, roll up to form a paupiette, and secure with a cocktail stick. Season with salt and pepper. Steam for 7-10 minutes. Drain and keep warm.
Arrange plantain in the center of each plate. Spoon garlic carrot cream around it and place the paupiettes on top. Garnish with chopped chives.
