Sole Deauville Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group

Ingredients

 Mussels1 Pint, scrubbed well and debearded
 Flour1 Tablespoon
 Butter1⁄2 Cup (8 tbs)
 Heavy cream1⁄2 Cup (8 tbs)
 Lemon juice1⁄2 Teaspoon
 Mushrooms12 Small
 Egg yolks2
 Sole fillets6 Small
 Freshly ground black pepper To Taste
 Salt To Taste
 Water1 Cup (16 tbs) (Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 3201 Calories from Fat 1991

% Daily Value*

Total Fat 224 g345.2%

Saturated Fat 118.2 g590.9%

Trans Fat 0 g

Cholesterol 1466.2 mg

Sodium 4824.6 mg201%

Total Carbohydrates 101 g33.6%

Dietary Fiber 1.9 g7.5%

Sugars 30.2 g

Protein 196 g391.3%

Vitamin A 115.6% Vitamin C 71.7%

Calcium 48.7% Iron 119%

*Based on a 2000 Calorie diet

Directions

1. Place the mussels in a saucepan with a small amount of water and the lemon juice, cover and steam until the shells open. Drain, reserving the liquid.
2. Cook the mushrooms in two tablespoons water about five minutes. Drain, reserving the liquid.
3. Place the fillets in a saucepan with one and one-half cups of the mixed liquids from the mussels and mushrooms. If there is not enough liquid to make one and one-half cups add enough water or white wine to fill. Simmer gently ten minutes. Remove the fish to a serving dish, arrange the mussels and mushrooms around it and keep warm.
4. In a saucepan heat two tablespoons of the butter, add the flour and cook, stirring with a wire, whisk, until golden. Add the cooking liquid from the fish, stirring vigorously, and boil about four minutes.
5. Mix the egg yolks with the cream, combine with the sauce and bring to the boiling point, stirring constantly. Do not let boil. Add the remaining butter, season with salt and pepper and strain through a fine sieve over the fish.
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