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Beurre Manie
10g Butter
5g Flour

1. Fillet the Lemon Sole if necessary. Trim the four fillets and lightly flatten them with the skin side of the fillets facing up. Lightly season with salt and pepper.
2. Pass the white fish trimmings through a blender or mincer with a fine plate. Place the puréed fish into a bowl and put the bowl into a larger bowl of ice.
3. Add the egg white to the fish purée and beat to a stiff elastic texture. Gradually add the cream to the mixture, beating thoroughly with a spatula. Add the nutmeg and then check and adjust seasoning.
4. Spread the fish farce onto the prepared sole fillets and roll them up neatly from the tail end.
5. Butter the base and sides of a shallow pan and sprinkle in the chopped shallots and sliced mushrooms. Place the paupiettes upright on the vegetables and sprinkle with chopped parsley.
6. Add the wine and fish stock and cover with buttered greaseproof paper. Place the pan in an oven pre-heated to 175 °C for about 10 to 15 minutes.
7. When the paupiettes are just cooked, remove them from the pan and place them neatly on pre-heated service plates, two paupiettes per serve. Strain the poaching liquid into a clean pan. Sprinkle the strained mushrooms and shallots over the paupiettes. Set the fish aside to keep warm.
8. Bring the strained poaching liquid to the boil and reduce slightly. Knead the butter and flour together to form a beurre-manié. Gradually add small knobs of the beurre-manié to the boiling liquid while whisking until it thickens. Add the cream and reduce to coating consistency. Pass through a fine strainer.
9. Gradually beat knobs of the cold butter into the sauce. Adjust seasoning if necessary and finish with a little cayenne. Coat the paupiettes with the sauce. Garnish and serve as desired.