This recipe, which contains cider, comes, of course, from Normandy. Cider is used as much in cooking in Normandy as white wine in other districts of France, and is a very good substitute for wine.


  • The number of fillets of sole required
  • 2 or 3 shallots
  • 1 or 2 glasses of cider, according to the number of fillets, flour, butter, salt and pepper


Put the fillets in a fire-proof dish, season them with salt and pepper, sprinkle with the chopped shallots, and pour the cider over them. Cook in a moderate oven for about 15 to 20 minutes, or till the fish is tender. When done, put the cider in a small saucepan, add 3 or 4 tablespoons of butter, a little flour, stir well, till it begins to thicken slightly and is perfectly smooth, add 1 teaspoon of chopped parsley and pour over the fish.