Sole and Crayfish Tarts

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 12 crayfish, cooked in court-bouillon
  • ¼ pint liquid in which crayfish were cooked
  • 1 medium onion, finely chopped
  • butter
  • 2 tablespoons flour
  • ½ pint double cream
  • 2 sole, filleted
  • 6 baked shortcrust or fingertip pastry shells


Pound cooked crayfish while still warm in a mortar with ¼ pint of the liquid in which they were cooked. Press through a fine sieve and reserve.

Simmer finely chopped onion in 1 tablespoon butter until transparent.

Melt 2 tablespoons butter in the top of a double saucepan. Stir in flour and cook over water, stirring constantly, until mixture is pale brown in colour. Add onion; moisten with crayfish mixture and continue to cook over water, stirring from time to time, until it forms a smooth paste. Add double cream gradually and cook for a further 20 minutes, stirring from time to time. If sauce is too thick, add more cream. The flavour and texture of the sauce depends on the trouble you take making it.

Cut fillets of sole into thin strips and poach in court-bouillon; drain and place in individual pastry shells. Pour crayfish sauce over the sole, and serve immediately.