To Make the
Paupiettes are another form
of roulades – rolled poultry, meat or fish with a filling inside creating
a pretty spiral affect when served. Paupiettes differ from roulades in
that they are usually more delicate; often fish or chicken, and they are
cooked more gently.
In this recipe, the paupiettes benefit from the moist-heat cooking method of shallow poaching. Not only is this a timesaving method, but also the poaching liquid becomes the sauce for the dish – creating an elegant French dish fast.
Spinach and pine nut mousseline
To assemble paupiettes
Place chicken between layers of plastic freezer bag, and lightly pound until thin. Spread thin layer of mousseline on chicken and roll, securing with toothpick if desired (remove once cooked, before serving).
Meanwhile, prepare poaching liquid
Sauté shallots in butter until translucent, add capers, fresh herbs, stock, wine and lemon juice. Add paupiettes and simmer covered with a round of parchment paper or with a lid that vents steam. It is important not to boil, but to keep this poaching liquid (called a cuisson) at a simmer – as this will gently cook the chicken and the filling, typically in 15-20 minutes.
To serve, remove the herb sprigs, and either serve sauce as is, or strain. Place a portion of sauce onto a plate or in a shallow bowl, place paupiettes, and garnish with fresh parsley, etc. To save time, the mousseline and prepped paupiettes can be made a day ahead.