Fricassee of Sole with Mussels and Saffron

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

Method

  1. 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