Recipe - Paupiettes De Sole A La Vapeur

CURT BUILLON
One half small Leek; (white and pale
; green parts only)
A 3inch piece carrot
A 3inch piece celery rib
3 md Garlic cloves
7 cup Cold water
1 cup Plus 2 tablespoons redwine
vinegar
1 Fresh thyme sprig
2 Bay leaves; (not the
stronger
; California variety)
1 One half teaspoon White peppercorns
1 teaspoon Fine sea salt
4 Fish fillets of sole or any
other white; 3/8inch
thick,
; fleshed fish, trimmed to
about 6
; inches in length
4 Salmon strips; 1 by 6 inches
3 tablespoon Unsalted butter or oil; at
room temperature
1 teaspoon Salt
One fourth teaspoon White pepper
1 tablespoon Finely chopped parsley

Make court bouillon: Cut up leek, carrot, and celery and in a large
saucepan bring to a boil with remaining ingredients. Boil mixture 10
minutes and pour through a fine sieve into a bowl. Court bouillon keeps,
covered and chilled, 3 days or, frozen, 2 months. Makes about 2 quarts.

Rinse fillets under cold water then pat dry. Lay salmon strips on top of
sole fillets. Coat lightly with 2 tablespoons of the butter on one side.
Sprinkle on the same side with 1 teaspoon salt and One fourth teaspoon white
pepper, then add the parsley. Starting at the narrow tapered end, roll up
each fillet loosely and secure the ends with 1 or 2 toothpicks. This may be
prepared in advance, covered with plastic wrap and refrigerated up to 4
hours.

Bring court bouillon to a simmer. Place fish in simmering court bouillon
for 5 to 8 minutes, or pour boiling Court Bouillon over fish and let stand
10 to 12 minutes. Transfer fish rolls one at a time with a small metal
spatula to plates. Let rest 1 to 2 minutes, then remove the liquid that
accumulates.

Yield: 4