Fricassee of Sole with Mussels and Saffron

Name: Fricassee of Sole with Mussels and Saffron (Fricassée de sole aux moules à la crème de safran)
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: For two people
Cuisine: French
Ingredients: 1 inner branch of celery; 70 g (2½ oz) shelled petits pois or tiny French beans; 1 leek of 70 g (2½ oz); 1 carrot of 70 g (2½ oz); 2 tablespoons chopped parsley; 5 tablespoons dry white wine from the bottle you are serving with the dish; 70 g (2½ oz) shelled petits pois or tiny French beans; 1 tablespoon chopped shallot; One 500 g (1 lb 2 oz) sole filleted by the fishmonger; 6 tablespoons whipping cream; 1 potato of 150 g (5½ oz); 500 g (1 lb 2 oz) mussels (preferably the very small ones called in France ‘moules de Bouchot’); 20 g (¾ oz) butter; salt, freshly-ground pepper; salt, freshly-ground pepper; 1 pinch of whole saffron stamens

Fricassée de sole aux moules à la crème de safran

Preparation info

For
two
people

Difficulty
Medium
Ready in
1 hr 20

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

One 500 g (1 lb 2 oz) sole filleted by the fishmonger

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Peel the potato and cut it in six pieces. Cook in plenty of boiling lightly salted water for 15–20 minutes, as if you were preparing mashed potatoes. When it is cooked, put the pieces to drain in the mouli-légumes. Throw out the cooking water, clean and dry the saucepan and place the mouli-légumes over it. Sieve the potato and, immediately stir in