Making Paupiettes

For this technique, skinless fish fillets are halved lengthwise and rolled. They are stuffed before cooking, either by spooning the stuffing on one end of the fish and then rolling it up, or by spooning in the stuffing when the fish rolls are upright. Any flat fish fillet can be used, but the sole shown here, is a classic. Paupiettes are best poached, steamed or baked.

Coil the fillet, skinned-side in, into a turban - the tail end on the outside. To hold the coil, stand them close together during cooking or secure them with wooden cocktail sticks.