Sole Normande

This dish has nothing—and everything—to do with Normandy. The conundrum lies in the fact that the classic garnish, “a la normande,” contains oysters, mussels, and shrimp—so far so good, as far as Normandy is concerned. The puzzle starts when the list continues: mushrooms, shredded fresh black truffles, freshwater crayfish cooked in vegetable broth, fried gudgeon (small fish), and shaped croutons. That is obviously the cooking of the Ile de France and its grande cuisine capital