Les Fillets De Sole Au Cidre

Fillets of Sole With Cider

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.