Paupiettes of Trout With Mousseline Filling

Paupiettes of Trout With Mousseline Filling
4 trout, cut into fillets (8 fillets)
Salt and pepper as needed
1 recipe Trout Mousseline (recipe follows)
1 tablespoon finely minced shallots
1/4 cup dry white wine, or as needed
1/2 cup fish or chicken broth, or as needed
1/4 cup heavy cream
1 tomato, peeled, seeded and diced
2 tablespoons chopped chives
Preheat oven to 350 degrees.
Trim the trout fillets and pound lightly to an even thickness. Season them with the salt and pepper. Spread the mousseline in an even layer over the fish portions and roll up each, to form eight paupiettes.
Butter an oven-safe saute pan and sprinkle it with the shallots. Place the paupiettes on the bed of shallots. Add the wine and broth.
Bring the liquid to a simmer over direct heat. Cover the trout with buttered parchment paper and place in oven until the fish is cooked through, 25-30 minutes.
Transfer the trout paupiettes to a plate and loosely cover them with the same parchment paper to keep warm.
Reduce the cooking liquid and cream by simmering over high heat until flavorful and lightly thickened, about 5 minutes. Adjust the seasoning and strain the sauce if desired. Add the tomatoes and chives to the sauce and serve the fish with the sauce.
Serves four.
Nutrition values per serving (includes stuffing and sauce): 400 calories, 3 g carbohydrates, 22 g fat, 44 g protein, 160 mg cholesterol, 540 mg sodium.
Adapted from "The Professional Chef" (2001 John Wiley, $65)