Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
Paupiettes of Lemon Sole with Crab Meat Stuffing by Siobhán Devereux Doyle
Method
1. Place crab meat in a bowl and check for fine pieces of shell. Remove if any.
2. Add mayonnaise, peppers and lemon juice to the crab meat and bind together.
3. Place the fillets of sole flesh side down on a board and place a spoonful of crab mixture (approx. ¼ of the mixture) at the narrow end of the fillet. Roll the fillet around the stuffing from this end to form a paupiette.
4. Once rolled place on its side in an oven proof dish and repeat this for each fillet of fish.
5. Pour the fish stock over the fish and season with pepper and a squeeze of lemon juice.
6. Cover with parchment and cooking foil and place in a pre-heated oven at 180C for 15 – 20 minutes. The fish will be firm to touch when cooked.
7. To make the sauce, sweat the shallot for a few minutes on a hot pan with a drop of oil. Add the cream, tomato and smoked paprika. Stir well and bring to the boil, turn down heat and leave to simmer.
8. Just before you remove the fish from the oven, wilt the spinach on a hot pan with a little butter. (Be careful as this will wilt very quickly)
9. Place the Spinach in the centre of the plate, top with two paupiettes of lemon sole and spoon over the sauce. Garnish with some lemon and fresh herbs such as dill or parsley.
1. Place crab meat in a bowl and check for fine pieces of shell. Remove if any.
2. Add mayonnaise, peppers and lemon juice to the crab meat and bind together.
3. Place the fillets of sole flesh side down on a board and place a spoonful of crab mixture (approx. ¼ of the mixture) at the narrow end of the fillet. Roll the fillet around the stuffing from this end to form a paupiette.
4. Once rolled place on its side in an oven proof dish and repeat this for each fillet of fish.
5. Pour the fish stock over the fish and season with pepper and a squeeze of lemon juice.
6. Cover with parchment and cooking foil and place in a pre-heated oven at 180C for 15 – 20 minutes. The fish will be firm to touch when cooked.
7. To make the sauce, sweat the shallot for a few minutes on a hot pan with a drop of oil. Add the cream, tomato and smoked paprika. Stir well and bring to the boil, turn down heat and leave to simmer.
8. Just before you remove the fish from the oven, wilt the spinach on a hot pan with a little butter. (Be careful as this will wilt very quickly)
9. Place the Spinach in the centre of the plate, top with two paupiettes of lemon sole and spoon over the sauce. Garnish with some lemon and fresh herbs such as dill or parsley.
Ingredients
4 Fillets of Lemon Sole
200 g Crab Meat
20 g Red Pepper (finely diced)
20 g Green Pepper (finely diced)
100 g Spinach
1 Shallot (finely diced)
250 ml Cream
1 Tsp Smoked Paprika
250 ml Fish Stock
2 Dessert Spn Mayonnaise
1 Tsp Tomato Purée
Squeeze of Lemon Juice
Method
1. Place crab meat in a bowl and check for fine pieces of shell. Remove if any.
2. Add mayonnaise, peppers and lemon juice to the crab meat and bind together.
3. Place the fillets of sole flesh side down on a board and place a spoonful of crab mixture (approx. ¼ of the mixture) at the narrow end of the fillet. Roll the fillet around the stuffing from this end to form a paupiette.
4. Once rolled place on its side in an oven proof dish and repeat this for each fillet of fish.
5. Pour the fish stock over the fish and season with pepper and a squeeze of lemon juice.
6. Cover with parchment and cooking foil and place in a pre-heated oven at 180C for 15 – 20 minutes. The fish will be firm to touch when cooked.
7. To make the sauce, sweat the shallot for a few minutes on a hot pan with a drop of oil. Add the cream, tomato and smoked paprika. Stir well and bring to the boil, turn down heat and leave to simmer.
8. Just before you remove the fish from the oven, wilt the spinach on a hot pan with a little butter. (Be careful as this will wilt very quickly)
9. Place the Spinach in the centre of the plate, top with two paupiettes of lemon sole and spoon over the sauce. Garnish with some lemon and fresh herbs such as dill or parsley.
