Fish Ballotine

A ballotine is a preparation where a piece of meat or fish is boned, stuffed with a filling, rolled, and then cooked by poaching, roasting, or braising. When working with Dover sole or other flat fish, the fillets are removed from the bone and gently flattened to an even thickness. A mousseline made from the fish trimmings, double cream, eggs, herbs, and citrus zest is spread onto the fillets before rolling tightly in cling film and poaching. The critical challenge is ensuring the mousseline filling does not become grainy or split, which happens when the filling is overworked, too warm during preparation, or overcooked. Keep all ingredients cold and blend until just smooth.