Filets of Sole Normande

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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.