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Sole paupiettes with shrimp and rice

Sole paupiettes with shrimp are fish fillets rolled around a shrimp filling, cooked in a white wine cream sauce, and served with rice. This recipe for 4 people takes 55 minutes and a medium skill level, at a cost of €6.20 per person. Success comes down to a very gentle cooking that keeps the fish tender.

Tonight, pretty sole fillets rolled around a shrimp filling, finished in a cream sauce, for a dinner that feels like a little celebration.

Sole paupiettes with shrimp and rice
Total time
55 min
Difficulty
Medium
Cost per person
€6.20
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring

Under their cream sauce, these paupiettes hide a pureed shrimp filling that stays moist and lightly briny. Sole, thin and delicate, wraps easily around this filling and cooks gently in a mix of white wine and shallots. The rice soaks up the sauce and brings the comforting touch this otherwise refined dish would be missing.

This is the kind of dish you pull out for a slightly special dinner, when you want to treat your guests without spending the whole evening at the stove. Mon Chou walks you through rolling the paupiettes without any hassle and getting a smooth, clingy sauce. Plan a bit of time for prep, but the cooking almost takes care of itself.

The ingredients

4 people

Fish counter

  • Sole fillets 8
  • Cooked peeled shrimp 200 g

Dairy

  • Egg white 1
  • Heavy cream 25 cl
  • Butter 30 g

Fruits and vegetables

  • Shallot 2
  • Chives 6 sprigs

Pantry

  • Dry white wineoften in the pantry 15 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Shellfish, Lactose, Eggs

The step by step recipe

  1. Blend half the shrimp with the egg white, 5 cl of cream, salt and pepper to make a filling.

    Keep everything very cold, the filling whips up better that way.

  2. Lay out each sole fillet, spread filling over it, roll it up and secure with a toothpick or kitchen string.

    Flatten the fillets slightly with a rolling pin so they roll without tearing.

  3. Melt the shallots in the butter, place the paupiettes on top, add the white wine and a little water, cover and let cook gently. 15 min

    Keep the heat very low, the fish should never boil.

  4. Meanwhile, cook the rice in salted water, then drain it. 11 min

    Keep it warm under a lid.

  5. Remove the paupiettes, add the rest of the cream to the pan juices and let it reduce, then return the paupiettes and remaining shrimp to the sauce with the chives. 5 min

    Strain the sauce for a perfectly smooth finish if you're serving it for a special occasion.

Our tips to get it right

  • Pick sole fillets that are thin and similar in size, they roll more easily and cook evenly together.
  • Don't tie the paupiettes too tightly with string or toothpicks, the filling needs room to puff up slightly during cooking without splitting the fish.
  • Taste the sauce before putting the paupiettes back in, that's the moment to adjust the salt, since cream and white wine mellow the flavors a lot.

The variations

  • Swap the sole for flounder or whiting fillets, two thin fish that roll just as well.
  • For a bolder version, stir a little curry powder into the cream sauce, it pairs nicely with the shrimp.
  • To save time, skip the rolling and just fold the fillets in half over the filling, the cooking stays the same.

What to serve it with

  • Plain rice, already part of the recipe
  • Steamed vegetables, carrots or green beans
  • A glass of the same dry white wine used in cooking

Storage

Keep the paupiettes and their sauce in the fridge in a sealed container for up to 2 days. Reheat gently in a saucepan or a low oven so the sauce doesn't come to a boil. This dish doesn't freeze well, the fish and cream lose their texture once thawed.

Questions about this dish

Can you prepare the paupiettes ahead of time?

Yes, you can roll the raw paupiettes a few hours ahead and keep them covered in the fridge. Cook them right before serving so the fish stays tender.

Can heavy cream be swapped for a lighter cream?

You can use a 15% fat cream, the sauce will just be slightly less thick. Avoid very low fat creams, they tend to split more easily during cooking.

How do you keep the paupiettes from falling apart while cooking?

Secure each paupiette well with a toothpick or a loop of kitchen string before placing it in the pan. Remove the toothpicks or string only right before serving.

Can frozen shrimp be used instead of cooked shrimp?

Yes, thaw them completely and pat them dry before blending them into the filling or adding them to the sauce. Leftover water would otherwise make the filling and sauce too runny.

How long does it take to make sole paupiettes with shrimp, served with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in sole paupiettes with shrimp, served with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does sole paupiettes with shrimp, served with rice cost?

About €6.20 per serving, or €24.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, lactose, eggs. Always check the labels of the products you buy.

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