A beautifully simple way to cook sole, Sole Normande (sohl nawr-mahnd) is garnished with shellfish and mushrooms and has a creamy sauce poured over the top. The dish only needs sauteed potatoes and perhaps green peas to complete the meal.
8 sole fillets, skinned
1 pint mussels, scrubbed, steamed and cooking liquid reserved, or
4 oz. canned mussels, can juice reserved
1 onion, thinly sliced and pushed out into rings bouquet garni, consisting of parsley sprigs, 1 thyme spray and 1 bay leaf tied together 10 fl. oz. dry white wine 1 oz. butter 4 shallots, halved 8 oz. button mushrooms, wiped clean and stalks removed
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon black pepper
4 oz. frozen shrimps, thawed
1 tablespoon butter
2 tablespoons flour
½ teaspoon salt a teaspoon white pepper
8 fl. oz. double cream
Roll up the fillets Swiss roll style and secure with thread. Arrange the rolls in a large ovenproof dish and set aside.
Strain the reserved mussel liquid through a fine strainer set over a large saucepan. Add the onion and bouquet garni and pour over the wine. Set the pan over high heat and bring the liquid to the boil. Reduce the heat to moderately low and simmer the stock for 10 minutes. Remove the pan from the heat and pour the stock through a fine strainer set over a large bowl. Discard the contents of the strainer. Set aside.
Preheat the oven to moderate 350 CF (Gas Mark 4, 180°C).
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the shallots, mushrooms. lemon juice, salt and pepper to the pan. Fry, stirring occasionally, for 5 minutes. Remove the pan from the heat and, using a slotted spoon, transfer the mixture to the dish containing the fish rolls. Set the pan aside.
Add the mussels and shrimps to the dish and pour over the reserved stock. Place the dish in the oven and cook for 15 to 20 minutes or until the fish flesh flakes easily when tested with a fork.
Garnished with mussels, shrimps and mushrooms, Sole Normande makes a delightful meal served with sauteed potatoes and peas.
1 / …….. … – Remove the dish from the oven. Using a slotted spoon, transfer the fish rolls to a warmed serving dish. Remove and dis- card the thread. Transfer the shallots, mushrooms, mussels and shrimps to the dish and arrange them decoratively around the fish. Keep hot while you make the sauce.
Pour the cooking liquid through the strainer into a large bowl. Discard the contents of the strainer. Add the table-spoon of butter to the butter remaining in the frying-pan. Place the pan over moderate heat and melt the butter. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the reserved cooking liquid, stirring constantly. Stir in the salt and pepper and return the pan to the heat. Cook the sauce, stirring constantly, for 2 to 3 minutes or until it is smooth and thick.
Remove the pan from the heat and stir in the cream. Pour the sauce over the fish and serve at once.