Name: Les Goujonettes de Sole aux Pistils de Safran et son Flan de Moules au Cerfeuil (Fillets of Sole in Saffron with Mussel and Chervil Baked Custard)
Yield: 6
Cuisine: France
Ingredients: tomatoes (prefereably tiny sweet cherry tomatoes) for decoration; ½/250 ml double/heavy cream; 2 eggs; 2 tbsp/30 ml shallots, finely chopped; salt & pepper; chervil; 2 pt/1 litre small fresh mussels (for preference the tiny sweet ones called bouchots); salt & black pepper; 12 fillets of sole; ½ pt/260 ml dry white wine; 4 oz/100 g butter, cut in small pieces; 1 generous pinch saffron threads or powder; ½ pt/250 ml double/heavy cream, lightly beaten

Preparation info

Difficulty
Medium

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

Young Monsieur Retore, owner and chef at the Nossi Be, serves his delicate mussel custard as a centrepiece to twists of sole in a subtle, almost sweet, yellow saffron sauce. The custard is good enough to make on its own with a crisp salad or may-be with toast as a first course.

Ingredients

For the Mussels

2 pt/1 litre small fresh mussels (for preference the tiny sweet ones called bouchots)
2 eggs

Europe
France
Auribeau
Fish course
Pescatarian
Gluten-free
Mediterranean
Provence

Method

Preheat oven to 350°F/180°C/gas 4. Clean the mussels: wash them under cold running water and scrape any weed and dirt off with a knife. Discard any that are not firmly closed or that seem unreasonably heavy. Put them in a large pot, cover tightly and s

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Ingredients

For the Mussels

Method

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