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1
Run the fingers lengthwise down the center of each fillet.
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2
If there is a tiny bone line at the end near the center base of each fillet, use a small paring knife to cut on either side of this bone line to remove it.
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3
Lay out the fillets on a flat surface, skinned side down.
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4
Using a flat mallet, pound each fillet lightly to flatten.
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5
Do not break the flesh.
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6
Spoon equal portions of the shrimp mousse into the center of each fillet.
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7
Roll up each fillet to enclose the filling.
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8
Fold the ends of each fillet over the mousse to enclose it.
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9
Preheat the oven to 400 degrees.
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10
Select a baking dish large enough to hold the paupiettes of sole comfortably in one layer.
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11
Rub the bottom of the dish with one teaspoon of the butter.
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12
Sprinkle the bottom of the dish with shallots, salt and pepper to taste.
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13
Arrange the paupiettes, seam side down, on the dish.
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14
Scatter the mushrooms between the paupiettes, cap side down.
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15
Pour the wine over all.
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16
Sprinkle the top with salt and pepper.
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17
Cover the dish with a round of wax paper, trimmed to fit neatly and compactly over the fish.
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18
Place the dish on the stove and bring the wine to the simmer.
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19
Place the dish in the oven and bake 10 minutes.
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20
Remove the dish.
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21
Using a spatula, transfer the paupiettes, one at a time, to a serving dish.
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22
Cover each paupiette with one mushroom cap, cap side up.
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23
Cover with foil and keep warm.
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24
Pour the cooking liquid into a skillet and bring to the boil.
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25
Cook over high heat until reduced to about one-half cup.
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26
Add any liquid that has accumulated around the covered fish fillets.
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27
Add the veloute and stir to blend.
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28
Add the cream and bring to the boil.
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29
Pour the sauce into a sieve, preferably of the sort known in French kitchens as a chinois.
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30
Strain the sauce, pushing it through with a wooden spoon.
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31
Bring this sauce to the boil in a saucepan.
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32
Off heat, swirl in the remaining two tablespoons of butter.
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33
When it is melted, add the lemon juice.
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34
Spoon the hot sauce over the paupiettes and serve.
