Filets de Sole à la Normande

This is a classic dish. It is the matelote brought to perfection. Fillets of sole are cooked in cider or white wine, a relish of mussels, oysters, and mushrooms is separately prepared, and sole and relish are presented bathed in a rich sauce with a garnish of heart-shaped croûtons, sometimes crayfish which have been stewed in white wine, and little gudgeon dressed with breadcrumbs and fried in butter. Calvados, the rather fierce apple brandy, is sometimes added at the l