Filets de Sole Normande

To Parisians Normandy means the sea: they spend their vacations on the beaches from Dieppe to Deauville (a chilly pastime as depicted by Boudin); and a good deal of the seafood sold in Paris comes from Normandy. This recipe combines three of the best - Dover sole, mussels and baby shrimps - with a classic creamy velouté sauce. Any other fish fillets, or even small whole fish, can be used. Traditionally, the edge of the dish is decorated with crescents of puff pastry or fried croûtons.