Filets de Sole du Pays Normand

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

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