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
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.
© 1999 Alastair Little. All rights reserved.