Sole Fillets with Poached Mushrooms and Shrimp Sauce

Name: Sole Fillets with Poached Mushrooms and Shrimp Sauce (Filet de Sole Granville)
Yield: Serves 6
Cuisine: France
Ingredients: 2 pounds grey sole fillets, folded in half (see “Folding a Fillet”); 3 shallots, chopped; ½ cup dry white wine; ½ cup Fish Stock; 1 medium (¾ -inch) black truffle, sliced (optional); ¼ teaspoon salt; 2 cups Fish Stock; 2 egg yolks; ⅛ teaspoon freshly ground pepper; ¾ pound medium shrimp, shelled, deveined, and cooked; ⅓ cup heavy cream; 2 tablespoons butter; 1 medium (¾ -inch) black truffle, diced (optional); ¾ pound button mushrooms, washed; Juice of ½ lemon; Pinch of salt and freshly ground pepper; Pinch of salt and freshly ground pepper; 3 tablespoons butter; 3 tablespoons all-purpose flour

Filet de Sole Granville

Preparation info

Serves
6

Difficulty
Medium

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

THIS IS AN EXAMPLE of just how good a classic recipe can be. Traditional Sole Granville was made with a whole fish that was surrounded by shrimp and mushrooms and decorated with truffles. I use sole fillets in place of the whole fish, and often leave out the truffle. I have also cut back considerably on the egg yolks, cream, and butter normally used in the recipe.

In France this would be made with Dover sole—a firm and delicious fish, which you can at times get in this country, alth

Ingredients

Europe
France
Fish course
Pescatarian
Mediterranean

Ingredients

Method