Filets de Sole du Pays Normand

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


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


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