Richard Cressac’s Sole with Black Olives and Anchovy Sauce

Name: Richard Cressac’s Sole with Black Olives and Anchovy Sauce (Timbale de sole Richard Cressac à l’anchois et aux olives noires)
Yield: For four people
Cuisine: French
Ingredients: 250 g (8½ oz) small mussels; 50 g (2 oz) black olives, stoned; 2 tomatoes, skinned, deseeded and diced; 4 fillets of sole, skinned; 2 shallots, chopped; 150 g (5½ oz) butter; 100 ml (4 fl. oz) dry white wine; juice of half a lemon; 250 ml (8 fl. oz) double cream or crème fraîche; 250 ml (8 fl. oz) double cream or crème fraîche; a little anchovy essence; a pinch of curry powder (optional); sprigs of chervil and chive tips; sprigs of chervil and chive tips; salt, freshly ground pepper; salt, freshly ground pepper

Timbale de sole Richard Cressac à l’anchois et aux olives noires

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

250 g (8½ oz) small mussels
50 g (2

Europe
France
Starter
Fish course
Gluten-free
Pescatarian
Summer

Method

Preliminary preparations

Wash and scrape the mussels thoroughly. Cut the stoned olives into rounds.

Wash the fillets of sole and cut them across into strips 2cm (¾ inch) wide. Place them side by side on a buttered oven dish. Reserve in a cool place.

Pre-heat the oven to its hottest setting.