Paupiettes of Sole with Mushroom Sauce

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 can ( ounces) salmon, drained, boned and flaked
  • 2 tablespoons minced parsley
  • 2 tablespoons chopped chives
  • ½ teaspoon dried tarragon
  • ½ teaspoon paprika
  • 1 tablespoon lemon juice
  • 6 sole fillets
  • 1 tablespoon melted butter
  • Mushroom Sauce


  1. Preheat oven to moderate (350°F.).

  2. Mix the salmon, parsley, chives, tarragon, paprika and lemon juice.

  3. Spread some of the salmon filling on each piece of sole to within one-quarter inch of the edge. Roll up the sole in jelly-roll fashion, starting with the tail end. Secure with food picks.

  4. Place the sole in a buttered shallow baking dish. Brush the sole with melted butter and bake for twenty-five minutes, or until the fish flakes easily when tested with a fork. Drain sole and remove food picks. Arrange on a serving dish and top with mushroom sauce.

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