Paupiettes of Sole with Baby Vegetables and Citrus Hollandaise Sauce

Paupiettes of Sole with Baby Vegetables and Citrus Hollandaise Sauce


Portions: 4

Cooking time:
8-10 minutes

Preparation time:
15 minutes


Ingredients

Paupiettes of Sole:

  • 8 fresh fillets of sole
  •  Salt and freshly ground pepper
  • 310 ml (1 1/4 cups) of blanched, julienned vegetables (carrots, celery, zucchini, red bell peppers, etc.)
  • 8 Boston lettuce leaves

Sauce:

Directions

Paupiettes of Sole:

  1. Season the sole fillets and place equal portions of the julienned vegetables on the wide end of each fillet.
  2. Roll them up and wrap them individually in a lettuce leaf.
  3. Prepare 4 wraps by placing two paupiettes, or rolls, each on a sheet of aluminum foil and sealing tightly.
  4. Barbecue on medium heat for 8 to 10 minutes.

Sauce:

  1. In a saucepan, melt butter over low heat. Add water, plus orange, lemon and lime juices. Add the Hollandaise Sauce, whisking to a smooth texture, and bring to a boil. Reduce heat to low and simmer for 1 minute.
  2. Place two paupiettes on each plate, covered with sauce.

Tips and advices

Try serving this dish on a bed of basmati rice.

For more colour, add a few spinach leaves to the other vegetables for the filling.