Lemon Sole and Atlantic Prawn in Vermouth Sauce Cooked en Paupiette
Mon, 8 December 2025
Ingredients
White Wine Sauce
1 tablespoon olive oil
200g shallots sliced
250ml Noilly Prat vermouth
250ml fish stock
500ml whipping cream
Salt and pepper
1 Tablespoon chopped dill
1 Tablespoon chopped tarragon
Fish
1 carrot sliced into small strips
Fennel finely shaved
1 celeriac sliced into small strips
2 spring onion finely sliced
1 teaspoon vegetable oil
8 fillet lemon sole
200g prawns
Method
Heat a heavy-bottomed pan on top of the stove and add the oil.
Sweat the shallots gently for 3 minutes.
Add the Noilly Prat and the fish stock and continue to cook until the mixture is reduced and has a syrupy consistency.
Add the cream, bring back to the boil and reduce again slightly.
Season with salt and pepper, then pass through a strainer or sieve.
Add the chopped dill.
Sweat the carrot, solariac, fennel and onion in the oil over a low heat. Season and cook for 3 mins. Allow to cool.
Take 4 pieces of parchment and divide the vegetable mix between them.
Place the lemon sole fillets that have been skinned and rolled on each piece. Cover with 3 tablespoons of white wine sauce and gently fold around the parchment to create an airtight seal.
Place an oven at 180°, 12 to 15 minutes
Remove from the oven. Serve in the parchment paper. Leave to cool slightly for a further 2 minutes and serve
