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1
Melt the butter in a medium frying pan over medium heat until foaming.
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2
Add the shallot and cook, stirring occasionally, until softened but not browned, about 3 to 4 minutes.
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3
Sprinkle in the flour, stir to coat the shallot, and cook until the raw taste has cooked off, about 1 minute.
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4
Whisk in the wine and simmer until the mixture has reduced slightly and thickened, about 1 to 2 minutes.
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5
Whisking constantly, slowly pour in the cream and bring to a simmer.
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6
Continue simmering until the sauce has thickened and reduced by about a third, about 8 minutes.
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7
Remove the pan from the heat and stir in the crabmeat, chives, lemon zest, lemon juice, salt, and pepper until combined (the mixture should be thick).
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8
Transfer to a large plate and spread into an even layer.
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9
Cover loosely with plastic wrap and refrigerate until completely chilled, about 1 to 1 1/2 hours.
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10
Heat the oven to 200 degrees F and arrange a rack in the middle.
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11
Place a fine-mesh strainer over a medium heatproof bowl and set aside.
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12
Combine the water, wine, shallots, carrots, celery, parsley, and measured salt in a large straight-sided frying pan with a tightfitting lid and bring to a boil over high heat.
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13
Reduce the heat to medium and simmer until the poaching liquid has reduced by a third and the flavors have developed, about 20 minutes.
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14
Meanwhile, place the sole fillets in a single layer on a work surface and lightly season both sides with salt and white pepper.
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15
Divide the chilled crab filling among the fish fillets, spreading it into a thin, even layer along the length of each fillet and leaving a 1/4-inch border.
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16
Starting with the thicker end, roll up each fillet.
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17
Place the fillet rolls seam-side down in a shallow baking dish, cover the dish with plastic wrap, and refrigerate.
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18
Pour the poaching liquid through the reserved strainer and discard the contents of the strainer.
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19
Return the poaching liquid to the pan, bring it to a bare simmer over high heat, then reduce the heat to low.
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20
Reserve the strainer and medium heatproof bowl for later use.
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21
Place the rolled fillets seam-side down in the poaching liquid and cover the pan.
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22
Poach at a low simmer until the fish is opaque and firm to the touch, about 18 to 20 minutes.
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23
Meanwhile, wash and dry the shallow baking dish and set it aside.
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24
Using a flat spatula, carefully transfer the fish to the clean baking dish.
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25
Pour the poaching liquid through the strainer and discard the contents of the strainer.
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26
Pour 1/2 cup of the strained liquid into the baking dish.
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27
Cover with aluminum foil and place in the oven to keep warm.
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28
Line a plate with paper towels; set aside.
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29
Pour 1 cup of the strained poaching liquid into a small saucepan and bring to a boil over medium-high heat.
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30
(If you have less than 1 cup of poaching liquid left, add enough water to make 1 cup.)
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31
Boil until the liquid is reduced to 3/4 cup, about 4 minutes.
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32
Meanwhile, mix the butter and flour together in a small bowl until a smooth paste has formed; set aside.
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33
Reduce the heat under the poaching liquid to medium.
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34
While whisking, slowly add the cream and then simmer, whisking occasionally, until the sauce coats the back of a spoon and has reduced to 1 cup, about 3 minutes.
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35
Whisk in the butter-flour mixture and simmer, stirring constantly, until the butter mixture is incorporated and the sauce has thickened, about 1 to 2 minutes.
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36
Remove the pan from the heat and stir in the lemon juice.
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37
Taste the sauce and season with salt and pepper as needed.
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38
To serve, spoon 2 tablespoons of the sauce onto a small plate.
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39
Place one paupiette on the towel-lined plate to remove the excess moisture, then place in the sauce.
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40
Repeat with the remaining paupiettes.
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41
Evenly drizzle the remaining sauce over the paupiettes and garnish each with 2 crossed pieces of chive.
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42
Serve immediately.
