Mushroom-Stuffed Sole in a Pastry Crust

Name: Mushroom-Stuffed Sole in a Pastry Crust
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 8 oz. white mushrooms, trimmed and minced; 3 tbsp. butter; 4 shallots, peeled and minced; 1 oz. fresh wild mushrooms, trimmed and minced; 1 ⁄ 2 cup heavy cream; Salt and freshly ground black pepper; 4 (8–10-oz.) dover soles, cleaned and skinned, heads and tails removed; 3 cups dry white wine; 8 cups fish stock; 12 sprigs fresh parsley; 6 sprigs fresh thyme; 6 white mushrooms, sliced; 4 shallots, peeled and sliced; 8 Tbsp. butter, cut into pieces; 2 tsp. whole black peppercorns; 2 lb. frozen puff pastry, thawed; 1 egg, beaten; 2 cups heavy cream; Salt and freshly ground white pepper; 1 tsp. chopped fresh parsley; 1 tsp. chopped fresh chervil

Serves
serves 4

SAVEUR EDITORS

Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.

Ingredients

For the Duxelles

8 oz. white mushrooms, trimmed and minced
3 tbsp. butter
4 shallots, peeled and minced
1 oz. fresh wild mushrooms, trimmed and minced
¹⁄₂ cup heavy cream
Salt and freshly ground black pepper

For the Sole

4 (8–10-oz.) dover soles, cleaned and skinned, heads and tails removed
3 cups dry white wine
8 cups fish stock
12 sprigs fresh parsley
6 sprigs fresh thyme
6 white mushrooms, sliced
4 shallots, peeled and sliced
8 Tbsp. butter, cut into pieces
2 tsp. whole black peppercorns
2 lb. frozen puff pastry, thawed
1 egg, beaten
2 cups heavy cream
Salt and freshly ground white pepper
1 tsp. chopped fresh parsley
1 tsp. chopped fresh chervil

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Instructions

Step 1

For the duxelles: Put white mushrooms into the center of a clean dish towel and twist towel to squeeze out all moisture. Meanwhile, melt 1 tbsp. of the butter in a medium skillet over medium-high heat and sauté one-quarter of the shallots for 1 minute. Add white mushrooms and sauté, stirring often, until skillet is dry, about 8 minutes. Transfer to a bowl and set aside. Return skillet to medium heat, melt remaining 2 tbsp. butter, add remaining shallots, and cook, stirring often, until soft, 4–5 minutes. Add wild mushrooms and cook, stirring often, until soft, 3–4 minutes. Add cream and bring to a boil. Reduce heat to medium-low and simmer, stirring often, until thick, 5–6 minutes. Add reserved mushrooms, season to taste with salt and pepper, and set aside.

Step 2

For the sole: Arrange fish in a roasting pan. Add half the wine, stock, parsley sprigs, thyme, mushrooms, shallots, butter, and peppercorns. Poach over medium-low heat until fish is just cooked, 12–15 minutes. Transfer fish to a clean surface and let cool, reserving liquid. Keeping bottom filets intact, halve top filets lengthwise, then carefully debone fish. Mound one-quarter of the duxelles in the center of each filet bottom. Cover each with top filet pieces. Using a 4''-long oval pastry cutter, cut out each stuffed filet into an oval and set trimmings aside. Roll out puff pastry to 1⁄8'' thickness and cut out four 6'' rounds and four 5'' ovals. Place rounds on a parchment-lined baking sheet, center stuffed filets on each round, cover with oval pieces (decorated, if you like), and seal edges. Brush tops with egg wash and refrigerate.

Step 3

Put bones and trimmings, poaching liquid, remaining wine, stock, parsley, thyme, mushrooms, and shallots into a saucepan. Simmer over medium heat until reduced to a thick syrup, 3 hours. Add cream and simmer until reduced by half, 15 minutes. Strain through a fine sieve and season to taste with salt and pepper. Keep warm over low heat.