Sole à la normande

Name: Sole à la normande (Normandy Sole)
Cuisine: France
Ingredients: 1 lemon, cut into wedges; 10 fl oz (300 ml) dry white wine (Muscadet or Gros Plant); 10 fl oz (300 ml) dry white wine (Muscadet or Gros Plant); 1 lb (500 g) mussels, cooked, juice reserved; 1 carrot, peeled and sliced; 2 onions, chopped; 15 fl oz (450 ml) dry cider; 10 fl oz (300 ml) dry white wine (Muscadet or Gros Plant); 3 large sole, filleted, rolled up and held together with a toothpick; Salt and pepper; Salt and pepper; 1 bouquet garni (thyme, bayleaf, parsley); 3½ fl oz (100 ml) Calvados; 1 oz (25 g) butter; 1 shallot, minced; 12 prawns, cooked; 12 stuffed olives; 1 lb (500 g) mushrooms, finely chopped; Pinch of thyme; 15 fl oz (450 ml) double cream

Normandy Sole

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

1 lb (500 g) mussels, cooked, juice reserved
10 fl oz (

Europe
France
Fish course
Pescatarian
Normandy
Mediterranean
Gluten-free

Method

Pour the mussel juice into a deep frying pan. Add the wine, the cider, onions, carrot and bouquet garni. Add pepper, bring to the boil and simmer for 15 minutes. Add the rolled sole fillets to the simmering court bouillon, making sure that it covers the fish, and poach for 10 minutes. Add the mussels and prawns just before the fillets are cooked.

Remove the fillets and arrange on a serv