Filets de Soles à la Dieppoise

Fillets of Sole with Mussels and Shrimp

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Poach fillets and then make sauce from pan liquid by thickening with beurre manié as in basic recipe above. Add to sauce 1 cup poached fresh mussels