Sole en Papillote “Festa Del Mare”

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 4 small sole, filleted
  • flour
  • salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 tablespoons mushrooms, thinly sliced
  • 4 tablespoons frozen prawns
  • 4 tablespoons cockles
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped parsley
  • ¼ pint dry white wine
  • ¼ pint double cream


Flour fillets and season to taste with salt and freshly ground black pepper. Sauté fillets gently on each side in butter and olive oil. Add sliced mushrooms, prawns, cockles, finely chopped garlic and parsley, and dry white wine. Bring to a boil; reduce wine to half the original quantity; add cream; lower heat and simmer gently for about 10 minutes, or until fish flakes with a fork.

To make papillotes: cut 4 pieces of paper (or foil) in pieces approximately inches by 11 inches; fold in half and cut into heart shapes. Open paper (or foil); brush with oil and place 4 fish fillets on each piece; garnish with mushroom-prawn-cockles mixture and pour over sauce. Fold paper or foil shapes over and seal edges well by crimping them firmly together.

Place papillotes in a fireproof dish; pour over a little olive oil and bake in a moderately hot oven (400°F-M5) for 10 minutes. Arrange on a serving platter; slit edges of papillotes; roll back and serve immediately.