Paupiettes de Sole Duglere
(Serves 4)

2 pounds sole fillets, boneless, skinless
3T. shallots, minced
2T. unsalted butter
2 cups sliced mushrooms
1 cup tomato concasse (peeled, seeded and diced)
¾ cup dry white wine (Chardonnay, Sauvignon Blanc)
¼ cup fish stock or clam juice
kosher salt and fresh ground pepper to taste
1.25 cup heavy cream
4T. fleur de sel butter
1 tsp. lemon juice
1 T. minced chives and / or parsley

Preheat oven to 350 degrees. In a sauté pan or casserole dish, melt the 2T of butter. Gently cook the shallots and mushrooms for about 2 minutes. Do not brown. Add the wine, stock (or clam juice) and tomatoes. Bring to a simmer. Season the sole fillets with salt and pepper. Roll up, skin side in and place in gently simmering liquid. Cover with buttered parchment paper, place in oven and cook until just done, about 8-10 minutes. Remove sole fillets and keep covered and warm. Bring the poaching liquid to a boil and reduce until almost dry. Add heavy cream and continue to cook until reduced and thickened. Stir in the fleur de sel butter and whisk over moderate heat until butter is melted and incorporated. Finish with lemon juice and chopped parsley and / or chives. Pour over sole fillets and serve immediately.