Filets de Sole du Pays Normand

Name: Filets de Sole du Pays Normand
Yield: Serves 4
Ingredients: 2 dover sole (1-1¼ pounds each); 2 shallots, finely chopped; ½ pint reduced fish fumet; ½ pint dry white wine; ¼ pint double cream; crescents of flaky pastry (optional); bones and trimmings from sole; salt; 12 poached mussels; butter; 4 mushroom caps simmered in butter and lemon juice; 24 small cooked prawns; 2 sprigs thyme; 2 bay leaves; 1 shallot, finely chopped; ¼ pint dry white wine; ¼ pint water; 2 mushrooms, sliced; ⅛ teaspoon fennel seed; 6 peppercorns; 4 mushroom stalks, finely chopped; 1-2 egg yolks; salt, freshly ground black pepper, and cayenne pepper or freshly grated nutmeg; 1 small piece turbot with bone; 4 sprigs parsley

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

2 dover sole (1-1¼ pounds each)
2 shallots, finely chopped

Fish course
Pescatarian

Method

Ask your fishmonger to fillet Dover sole. Reserve bones and trimmings.

Fish Fumet

Butter the saucepan; combine bones and trimmings from sole with small piece of turbot, parsley, thyme, bay leaves, finely chopped shallot, dry white wine, water, sliced mushrooms, fennel seed and peppercorns, and salt, to taste. Bring to a boil; skim and simm