Filets of Sole Normande

Of all the fish dishes for which the Northern coast of France is justifiably famous, filets de sole Normande is arguably the most archetypal since it brings together Dover sole, mussels and tiny shrimp – three of the region’s finest seafoods – with a velouté sauce that includes dry cider, shallots and crème fraîche, all equally fine Norman ingredients.

Have your fishmonger fillet the sole for you, but remember to ask for the heads and bones and use these to make a fish stock.