Sole Normande

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a fine sole and remove both skins. Put it in a fireproof dish with salt, pepper, piece of butter and a glass of white wine. Cook it in the oven. Keep it hot in another dish. Meanwhile cook in a small saucepan a few prawns and mussels; when these are ready put them round the sole in the serving dish.

Mix together in another saucepan two tablespoonfuls of the water in which the prawns and mussels have cooked, and all the wine and butter you have used for the sole. Let it reduce, then add a piece of butter with which you have incorporated a little flour and, later, fresh cream. Stir well, cook slowly and pour over the sole through a fine sieve or a muslin. It should have the consistency of cream.