Our region is rich in culinary delights more astonishing than the other. For this first recipe here are the sole fillets in Dieppe!
- 4 fillets of sole
- 100 g peeled prawns 150g mushrooms
- 1kg of mussels
- 2 tablespoons heavy cream 2 shallots
- juice of 1 lemon
- 20cl dry white wine salt and pepper
- 1l fish stock
- 30g flour 30g butter
To open the mussels over high heat.
Shell the mussels and set aside.
Filter the juice of the mussels.
Slice mushrooms and fry in a little butter until evaporation water vegetation. Book. Peel and chop
shallots.
Sweat the shallots in a little butter. Add white wine and lemon juice and the juice of the mussels.
salt and pepper.
Reduce by half.
Add to 1l reduction of fish stock. Bring to a boil and poach the sole fillets for 5 min.
Arrange fillets in a baking dish.
Reduce fish stock by a third.
Make a roux with flour 30g and 30g butter. Cook, stirring well at least 6 minutes for the sauce does not taste of flour.
Wet with the reduction of white wine and fish stock until a smooth sauce.
Skip the sauce through a chinois.
Taste and adjust seasoning if necessary.
Add cream. Cook 2 minutes without boiling and stirring. Add peeled shrimp, mussels and mushrooms.
Cook another 5 minutes.
Spoon sole fillets with sauce.
You can add a scoop of saffron for color.
Bake at 180 degrees for just the dish is heated through.
Norman Bon appetit!
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