Sole Fillets Garnished with Mussels and Shrimps (Sole Norman recipe
information
This is one of the great regional classics of French cuisine.
ingredients
8 Sole fillets, skinned
600 ml (1 pint) 1 1/4 pints Mussels, scrubbed, steamed for 6-8 minutes or until they open, cooking liquid reserved
1 Onion, thinly sliced into rings
1 Bouquet garni
300 ml (10 fl oz) 1 1/4 cups Dry white wine
25 g (1 oz) 2 Tbs Butter
4 Shallots, halved
225 g (8 oz) 2 cups Button mushrooms, stalks removed
1 Tbs Lemon juice
Salt and pepper to taste
125 g (4 oz) Frozen shrimps, thawed
600 ml (1 pint) 1 1/4 pints Mussels, scrubbed, steamed for 6-8 minutes or until they open, cooking liquid reserved
1 Onion, thinly sliced into rings
1 Bouquet garni
300 ml (10 fl oz) 1 1/4 cups Dry white wine
25 g (1 oz) 2 Tbs Butter
4 Shallots, halved
225 g (8 oz) 2 cups Button mushrooms, stalks removed
1 Tbs Lemon juice
Salt and pepper to taste
125 g (4 oz) Frozen shrimps, thawed
for the Sauce
1 Tbs Butter
2 Tbs Flour
Salt and pepper to taste
250 ml (8 fl oz) 1 cup Double (heavy) cream
2 Tbs Flour
Salt and pepper to taste
250 ml (8 fl oz) 1 cup Double (heavy) cream
method
1. Roll up the fillets Swiss (jelly) roll style and secure with thread. Arrange the rolls in a large ovenproof dish and set aside.
2. Strain the reserved mussel liquid into a large saucepan. Add the onion and bouquet garni then pour over the wine. Bring the liquid to the boil. Reduce the heat to moderately low and simmer the stock for 10 minutes. Strain the stock into a large bowl and set aside.
3. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
4. Melt the butter in a large frying-pan. Add the shallots, mushrooms, lemon juice and seasoning and fry for 5 minutes.
5. Transfer the mixture to the dish containing the fish. Set the pan aside.
6. Add the mussels and shrimps to the dish and pour over the reserved stock. Put the dish into the oven and cook for 15 to 20 minutes, or until the fish flesh flakes easily. Transfer the fish rolls to a warmed serving dish. Remove and discard the thread. Transfer the shallots, mushrooms, mussels and shrimps to the serving dish and arrange decoratively around the fish. Set aside and keep hot while you make the sauce.
7. Strain the cooking liquid and set aside. Add the butter to the butter remaining in the frying-pan and melt it over moderate heat. Remove from the heat and, using a wooden spoon, stir in the flour to form a smooth paste. Gradually stir in the reserved cooking liquid and seasoning and return to the heat. Cook the sauce, stirring constantly, for 2 to 3 minutes, or until it is smooth and thick. Remove from the heat and stir in the cream.
8. Pour the sauce over the fish and serve at once.
2. Strain the reserved mussel liquid into a large saucepan. Add the onion and bouquet garni then pour over the wine. Bring the liquid to the boil. Reduce the heat to moderately low and simmer the stock for 10 minutes. Strain the stock into a large bowl and set aside.
3. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
4. Melt the butter in a large frying-pan. Add the shallots, mushrooms, lemon juice and seasoning and fry for 5 minutes.
5. Transfer the mixture to the dish containing the fish. Set the pan aside.
6. Add the mussels and shrimps to the dish and pour over the reserved stock. Put the dish into the oven and cook for 15 to 20 minutes, or until the fish flesh flakes easily. Transfer the fish rolls to a warmed serving dish. Remove and discard the thread. Transfer the shallots, mushrooms, mussels and shrimps to the serving dish and arrange decoratively around the fish. Set aside and keep hot while you make the sauce.
7. Strain the cooking liquid and set aside. Add the butter to the butter remaining in the frying-pan and melt it over moderate heat. Remove from the heat and, using a wooden spoon, stir in the flour to form a smooth paste. Gradually stir in the reserved cooking liquid and seasoning and return to the heat. Cook the sauce, stirring constantly, for 2 to 3 minutes, or until it is smooth and thick. Remove from the heat and stir in the cream.
8. Pour the sauce over the fish and serve at once.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
