Sole Normande

Name: Sole Normande (Sole with shellfish sauce)
Prep time: 45 min
Total time: 45 min
Yield: Serves 6
Cuisine: French
Ingredients: 36 mussels or oysters; 24 button mushrooms; 1 tablespoon lemon juice; 450 ml (¾ pint) Velouté de Poisson; 125 ml (4 fl oz) crème fraîche or double cream; 4 egg yolks; salt and pepper; 150 ml (¼ pint) dry white wine or cider; 125 g (4 oz) unsalted butter; fillets of 3 large sole or 1.25 kg (3 lb) brill or turbot fillets

Sole with shellfish sauce

Preparation info

Serves
6

Difficulty
Easy
Ready in
45 min

Appears in

The Cooking of Normandy

By Jane Grigson

Published 1987

About

This dish became so grand in the early nineteenth century that people have wondered if it ever came from Normandy in the first place. Perhaps it got its name because the sole was landed there, just as at Dover.

Ingredients

fillets of 3 large sole or 1.25 kg (3 lb) brill or turbot fillets

Europe
France
Fish course
Pescatarian
Normandy
Mediterranean

Method

Grease a heatproof dish with butter paper, put in the fish fillets in a single layer and season them. Dot them with 15 g (½ oz) butter and pour on the wine or cider. Open the mussels, if used, over a