KOKCOP Erasmus+ KA229 Project

Ingredients for 8 servings:

Puff pastry:
- 400 g flour type 55,
- 300 g butter,
- 200 ml water,
- 1 g fine salt.

Mousseline:
- 250 g sole filet for stuffing,
- 400 g sole filet for the garnish,
- 1 piece egg white,
- 1 piece egg yolk,
- 200 ml double cream,
- fine salt (PM),
- white pepper or cayenne pepper (pm),
- nutmeg (optional) (PM),

Beurre Blanc:
- 40 g shallots,
- 15 ml wine vinegar
- 200 g unsalted butter
- 3 pistils safron

Get the work area ready.

Make puff pastry using 400 g of flour.
Fold it 5 times.

Make the sole mousseline stuffing.
Use 250 g of trimmed sole fillets, 1 egg white and 200 ml of whipping cream.

Prepare the sole fillet filling.
Flatten 400 g of sole fillets and cut into escalope.
Sauté them quickly in butter, season them and set aside.

Make the jalousies.
Roll out the puff pastry to a thickness of 3 mm.
Give them the shape of a large 40 cm by 24 cm rectangle.
Cut the dough in half lengthways.
Turn over the first piece and place it on a moistened baking sheet.
Glaze or moisten the edges and pipe out some mousseline forcemeat onto the centre (using a piping bag fitted with a round plain tip nozzle).
Pipe 3 lines of forcemeat onto the pastry, without going too close to the edges.
This will act as glue for the second piece of pastry.
Place the sole fillet escalopes on top of the mousseline stuffing.

Prepare the second layer of puff pastry.
Flour it lightly and fold it in half widthways.
Make incisions along the fold using the heel of a large chef’ knife to create horizontal perforations (a louver pattern) typical of jalousies.
Unfold the cut strip and place it, without changing its shape, onto the first layer of pastry garnished with stuffing.
Line up the edges then seal and notche them, then glaze with a whole egg.
Keep in a refrigerated container, then brush a second time with egg before cooking in an oven at 220/230° FOR 35 to 40 minutes.

Make the beurre blanc with safon.
Use 40 g of grey shallots, 100 ml of white wine, 50 ml of white wine vinegar and 2000 g of extra-fine butter.
Add the 3 pistils of safron.

Dartois and jalousies are usually cut after cooking and in front of the customer.