French cuisine · Fish & Seafood

Sole Fillets Normande

Sole fillets poached in cider, the sauce bound with cream and topped with mussels and shrimp.

Ingredients · for 4 servings

• 8 sole fillets (about 100 g each)
• 500 g mussels
• 150 g shrimp
• 400 ml cider
• 2 shallots
• 200 ml cream
• 50 g butter
• 2 tbsp flour
• 1 egg yolk
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Scrub the mussels thoroughly and discard any that are open, finely dice the shallots and pat the sole fillets dry, then season with salt and pepper.
2. Melt 20 g butter in a wide pot, sweat half the shallots for 2 min, pour in 200 ml cider and open the mussels covered over high heat for 5 min; remove the mussel meat and strain the liquid through a fine sieve, reserving it.
3. Roll the fillets loosely lengthwise, place in a buttered pan, barely cover with the remaining cider and the mussel liquid and poach over very low heat for 6-7 min, until the flesh is opaque; lift out and keep warm.
4. Reduce the poaching liquid uncovered to about 250 ml - this forms the base for the sauce.
5. Melt the remaining butter, sweat the flour for 2 min without color, whisk in the reduced liquid and simmer for 5 min, then stir in the cream and take the sauce off the heat.
6. Mix the egg yolk with 2 tbsp sauce, stir back in, warm the mussels and shrimp in it for 1 min without boiling, pour over the fillets and serve sprinkled with chives.