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Paupiettes (Fish Rolls)

Erken's base method for paupiettes: fish fillets of flounder, sole, whiting, or salmon spread with a thin layer of fish forcemeat (optionally with chopped truffle), rolled up, set close together in a buttered dish with fish stock, and poached about 15 minutes in a moderate oven without letting the stock boil. Served with sauces as for sole fillet.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 90 (falt i det fri)

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About the dish

Paupiettes are small fish rolls of fillets filled with fish forcemeat — a French-inspired festive dish that Erken places among the finer fish dishes in Stor kokebok. The recipe is a base method that can be varied with different types of fish and sauces.

How to make it

  1. 1

    Preparation

    Remove all skin from the fish. Salt the fillets lightly and smooth them out with a moistened, broad knife.

  2. 2

    Fill

    Cover the skinned side of each fillet with a thin layer of fish forcemeat. If desired, stir finely chopped truffle into the forcemeat first.

  3. 3

    Rolling

    Roll the fillets up and smooth off the top so the rolls stand nicely.

  4. 4

    In the dish

    Set the rolls close together in a buttered dish and pour fish stock over them.

  5. 5

    Poaching

    Poach in a moderate oven (about 160 °C (320 °F)) for around 15 minutes, or until the fish is cooked through. Do not let the stock in the dish come to a boil.

  6. 6

    Serving

    Serve the rolls warm with the same sauces used for sole fillet, for example lobster sauce, white wine sauce, or mushroom sauce.

Changes from the original

The ingredient list has been set up with modern, approximate amounts since the original only gives a base method without measures. Oven temperature has been quantified (about 160 °C (320 °F) for poaching), and "poached" is explained as gentle poaching in a water bath/oven.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 90) → Modernisert~81% av teksten endretfjernetlagt til
Filet 600 g fiskefilet av flyndre, tunge, hvitting eller laks fiskefarce hakkede trøfler (om man vil) (uten skinn). 300 g fiskefarse (til fyll). 1 ss finhakket trøffel (kan sløyfes). 3 dl fiskekraft (til posjering). 1 ts salt. 1 ss smør til formen Paupietter lages av flyndre, tunge, hvitting og laks. Alt skind fjernes paa fisken; fileterne saltes (til formen). Fjern alt skinn på fisken. Salt filetene lett og glattes glatt dem ut med en fugtet, fuktet, bred kniv. Den flaadde side dækkes kniv.. Dekk den flådde siden av hver filet med et tyndt tynt lag fiskefarce; om man vil, kan hakkede trøfler røres fiskefarse. Rør eventuelt finhakket trøffel inn i fiskefarcen. Fileterne rulles sammen, farsen først.. Rull filetene sammen og toppen glattes av. Stilles tæt glatt av toppen, slik at rullene står pent.. Sett rullene tett sammen i en smurt form, paaheldes fiskekraft form og pocheres hell over fiskekraft.. Posjér i middels varm ovn ca. (ca. 160 °C) i omtrent 15 minutter minutter, eller til de fisken er kokt; la gjennomkokt. La ikke kraften i formen komme i kok. De forskjellige sauser, kok.. Server rullene varme med samme sauser som brukes til tungefilet, brukes ogsaa til paupietterne. for eksempel hummersaus, hvitvinsaus eller sjampinjongsaus.

Note til Modernisert

Ingredienslisten er satt opp med moderne, omtrentlige mengder siden originalen bare angir en grunnmetode uten mål. Ovnstemperatur er tallfestet (ca. 160 °C for posjering), og «pocheres» er forklart som forsiktig posjering i vannbad/ovn.

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Frequently asked questions

What fish can be used for paupiettes?
Fillet of flounder, sole, whiting, or salmon. All skin is removed, and the fillets are salted and smoothed with a moistened, broad knife.
How are the rolls prepared?
The skinned side is covered with a thin layer of fish forcemeat (optionally with chopped truffle stirred in), the fillets are rolled up and set close together in a buttered dish. Pour fish stock over them and poach in a moderate oven for about 15 minutes, until cooked.
Does the stock have to boil?
No, the stock in the dish should not come to a boil – the fish should be gently poached.
Which sauce goes with it?
The same sauces used for sole fillet can be used for paupiettes. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 90.

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