Sole a la Normande
Sole a la Normande from Richard Corrigan. Delicate sole fillets baked with scallops, mussels, and mushrooms, topped with a rich cider and crème fraîche sauce. A French classic, perfect for a luxurious feast at home.
Ingredients
- 1 cup fish stock
- ½ cup dry cider
- 1 1⁄2tablespoons flour
- 3⁄4 cup crème fraiche
- 2 tablespoons shallots, finely chopped
- 6 sole fillets, 8 to 10 ounces each
- Salt
- White pepper
- 1 dozen mussels, scrubbed and de-bearded, alive
- 12 small girolle mushrooms, whole, wiped clean, stems trimmed
- 25g brown shrimps
- 6 divers scallops, halved
- 1 tablespoon unsalted butter, at room temperature
- 2 egg yolks
Method
- In a small saucepan, bring the fish stock and cider to a boil; reduce heat to very low and keep stock warm.
- Pre-heat oven to 210c.
- Combine the flour and butter together till smooth. Set aside.
- Sprinkle the shallots over the bottom of a large non-reactive baking dish.
- Roll the fillets and place the six of them, equally spaced, in the dish.
- Sprinkle with salt and pepper.
- Distribute the mussels, mushrooms and scallops around the fillets, and pour the stock/cider combination over all.
- Bake for about 10 minutes, until the fish becomes white and flaky and the mussels open.
- Remove the fish to a warm serving platter.
- Arrange the mushrooms, shrimp, scallops and mussels on the platter, discarding any unopened mussels.
- Cover and keep warm.
- Meanwhile, strain the liquid from the baking dish into the small saucepan
- Reduce heat and whisk in two tablespoons of flour/butter mix until smooth.
- Simmer the sauce for 9 to 10 minutes.
- Mix the crème fraiche with the egg yolks, remove the sauce from the heat, add the yolk mixture to the sauce, whisking continuously.
- Return to the stove and simmer over medium heat, whisking constantly for 4 to 5 minutes until the eggs have thickened the sauce – do not boil.
- Pour sauce over filets and serve.
Note: If you do not have or care to make fish stock, you may substitute strained unsalted clam juice or chicken stock, unsalted.
Note 2: If you have insufficient liquid for your sauce, add white wine and stock or wine and water to the strained liquid.
Ingredients
- 1 cup fish stock
- ½ cup dry cider
- 1 1⁄2tablespoons flour
- 3⁄4 cup crème fraiche
- 2 tablespoons shallots, finely chopped
- 6 sole fillets, 8 to 10 ounces each
- Salt
- White pepper
- 1 dozen mussels, scrubbed and de-bearded, alive
- 12 small girolle mushrooms, whole, wiped clean, stems trimmed
- 25g brown shrimps
- 6 divers scallops, halved
- 1 tablespoon unsalted butter, at room temperature
- 2 egg yolks
Method
- In a small saucepan, bring the fish stock and cider to a boil; reduce heat to very low and keep stock warm.
- Pre-heat oven to 210c.
- Combine the flour and butter together till smooth. Set aside.
- Sprinkle the shallots over the bottom of a large non-reactive baking dish.
- Roll the fillets and place the six of them, equally spaced, in the dish.
- Sprinkle with salt and pepper.
- Distribute the mussels, mushrooms and scallops around the fillets, and pour the stock/cider combination over all.
- Bake for about 10 minutes, until the fish becomes white and flaky and the mussels open.
- Remove the fish to a warm serving platter.
- Arrange the mushrooms, shrimp, scallops and mussels on the platter, discarding any unopened mussels.
- Cover and keep warm.
- Meanwhile, strain the liquid from the baking dish into the small saucepan
- Reduce heat and whisk in two tablespoons of flour/butter mix until smooth.
- Simmer the sauce for 9 to 10 minutes.
- Mix the crème fraiche with the egg yolks, remove the sauce from the heat, add the yolk mixture to the sauce, whisking continuously.
- Return to the stove and simmer over medium heat, whisking constantly for 4 to 5 minutes until the eggs have thickened the sauce – do not boil.
- Pour sauce over filets and serve.
Note: If you do not have or care to make fish stock, you may substitute strained unsalted clam juice or chicken stock, unsalted.
Note 2: If you have insufficient liquid for your sauce, add white wine and stock or wine and water to the strained liquid.
