Sole Normande

Method

Prepare the dish exactly as for Sole bonne femme, but substitute a dry cider for the white wine in the fumet. Before starting the cooking of the fumet, shell 250 g Greenland prawns, reserve the meat and add the shells to the sole bones in the preparation of the stock. Steam 500 g mussels in a little cider, shell them, reserve their flesh but add their liquor to the stock before you cook the sole.

When the sole is cooked and the sauce finished, add the prawns and mussels to heat through gently when you return the fish to the gratin dish. Classically this dish would have had poached oysters in it, but this seems a silly, expensive and unnecessary addition.

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