Sole Paupiettes with Mushrooms

Place the shrimp, egg white, fine sea salt, white pepper, and cayenne into a food processor bowl that has been chilled in the freezer for 10 minutes. Process for 30 seconds until a smooth paste forms, then scrape down the sides.

With the processor running on low, drizzle in the cold double cream slowly until just incorporated — do not over-mix or the mousse will split. Transfer to a bowl and refrigerate until needed.

Lay the sole fillets flat on a clean work surface, smooth side down. Season lightly with salt and white pepper. Spread a thin, even layer of the shrimp mousse — about 1½ tablespoons — over each fillet, leaving a 5 mm border at the edges. Roll each fillet tightly from the narrow end and secure with a toothpick. Refrigerate the paupiettes, uncovered, for 20 minutes to firm up.

Preheat the oven to 180°C (160°C fan). In a wide, oven-safe sauté pan or shallow braising dish, melt 2 tablespoons of butter with the neutral oil over medium heat until foaming subsides. Add the shallots and garlic and cook, stirring occasionally, for 3-4 minutes until softened and translucent but not coloured.

Add the mushrooms to the pan, increase heat to medium-high, and sauté for 5-6 minutes until they have released their liquid and that liquid has fully evaporated, leaving the mushrooms golden and concentrated in flavour.

Pour in the white wine and cook for 2-3 minutes until reduced by half, then add the fish stock and bring the mixture to a gentle simmer.

Nestle the paupiettes upright in the braising liquid, spacing them evenly. Spoon a little liquid over each one, then cover the pan tightly with a lid or foil.

Transfer to the oven and braise for 12-15 minutes until the sole is opaque and a meat thermometer inserted into the centre of a paupiette reads 63°C.

Carefully lift the paupiettes from the pan with a slotted spoon and set aside on a warmed plate, covered loosely with foil to rest. Pour the braising liquid and mushrooms into a small saucepan and bring to a vigorous boil over high heat. Reduce for 4-5 minutes until it thickens slightly and coats the back of a spoon.

Remove the pan from the heat and whisk in the 80 g of cold diced butter, one or two pieces at a time, until the sauce is glossy and emulsified — do not return to direct heat or the butter will break.

Stir in the lemon juice and half the parsley, taste, and adjust seasoning with salt and white pepper. Remove the toothpicks from the paupiettes. Spoon the mushroom butter sauce over the paupiettes, garnish with the remaining parsley, and serve immediately.