Sole normande

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in
Regional French: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

This classic dish from Normandy was originally prepared by a Parisian chef in the early nineteenth century using cider rather than white wine and braising the fish in cream. Today, the dish usually includes mushrooms and seafood.


  • 8 sole fillets, about 1 kg (2 lb), skinned
  • 500 ml (


  1. Place the sole fillets, skinned-side-up, on a chopping board. Lightly season with salt and pepper and carefully roll up, starting at the wide end. Secure with a toothpick. Cover with plastic wrap and chill until ready to use.
  2. In a large pan, bring the wine and shallots to the boil and simmer for 5 minutes. Add the mussels, cover and cook for 2–3 minutes. Discar