Recipe courtesy of Michael's Back Door
Paupiette of Dover Sole & Black Tiger Shrimp with Champagne Roasted Red Pepper Basil Coulis
3 Dover sole (size 16-20), de-skinned and filleted
(makes 12 filets)
12 black tiger shrimp (size 6-8), peeled and de-veined
1/4 cup + 2 tbsp (90 mL) chicken stock
2 cubes butter
2 shallots, finely chopped
2 tbsp (30 mL) Champagne
1/4 cup (60 mL) 35% cream
1 roasted red pepper, de-skinned and pureed
1 sprig fresh basil, finely chopped
Preheat oven to 450°F. Wrap a piece of sole around each shrimp individually. Place sole and shrimp on baking tray. Add chicken broth. Bake for 15 minutes in 450°F oven. Remove and set aside. Sauté shallots in a little butter. Deglaze pan with champagne. Add remaining stock from baking sheet. Reduce to half. Add 35% cream. Reduce to half. Add puree of roasted red pepper and chopped basil. Smooth the sauce by stirring in remaining butter cubes. Season to taste. Serves four.