Preview

Sole paupiette with shrimps and shiitake, ginger broth, bok choy leaves - virtual workshop version

A light and tasty dish, a filet of sole roulade with shrimps and mushrooms served in an Asian-style broth.

Note

Try to take the largest sole fillets to make this recipe, the smaller ones will be difficult to roll well.

Ingredients

Recipe for 2 portions

Fish

4 Unit(s)

Sole fillet

100 Gr

Peeled medium shrimps

2 Unit(s)

Shiitake mushroom

1 Tsp

Curry

1 White

Egg

1 Tbsp

Japanese breadcrumbs (panko)

4 Unit(s)

Toothpick

Broth

250 Ml

Vegetable stock

1 Tbsp

Soy sauce

1 Tsp

Ginger paste

1 Clove(s)

Garlic

1 Tsp

Roasted sesame oil

5 Drop(s)

Sriracha sauce

2 Unit(s)

Bok choy

0.50 Cup(s)

Edamame (soybeans)

Garnish

1 Unit(s)

Green onion

1 Handful(s)

Fresh cilantro

2 Tbsp

Fried oignons

Salt and pepper

Preparation time: 45 min

Preheat your at 400 °F

Things to do before the workshop

Ingredients

Wash the vegetables

Peel and chop the garlic.

Place the fish and shrimp on paper towels.

Equipment list

1 cutting board, 1 chef kinfe, 1 paring knife

1 small pot

1 pastry sheet + parchment paper

1 mixing bowl

Kitchen towels, tablespoons (tasting)

1 large spoon
Preparation to do with the chef

Cut the mushrooms into julienne strips.

Finely chop the green onion and cilantro.

Separate and chop the bok choi leaves.
Fish

Finely chop the shrimp and place them in a bowl.

Add the curry, a pinch of salt, egg white and breadcrumbs before mixing well.

Place the sole fillets lengthwise and spread them with the shrimp mixture, then place the julienned mushrooms on top.

Roll each fillet and prick them with a toothpick.

Place the paupiettes on the cookie sheet and bake for 10-12 minutes.
Broth

Bring the vegetable broth to a boil with the soy sauce, ginger, garlic, hot sauce and sesame oil.

Simmer for 5 minutes, then in the last minute of cooking, add the edamame and bok choi leaves.
Plating

In a large bowl, place 2 sole roulades and pour a portion of hot broth on top.

Sprinkle the bowls with the green onion garnish, fried onion and cilantro leaves.