Sole Normande Recipe
Sole Normande is a seafood recipe prepared with sole along with shrimps and mussels. Oven cooked with shallots and mushrooms for flavor, the Sole Normande is served with a cream sauce poured over it.
Ingredients
Sole fillets, skinned 8
Mussels, scrubbed, steamed for 6-8 minutes or until they open, cooking liquid reserved 6ooml/1 pint
Onion, thinly sliced into rings 1
Bouquet garni 1
Dry white wine 300ml/10floz
Butter 25g/1 oz
Shallots, halved 4
Button mushrooms, stalks removed 225g/8oz
Lemon juice 1tbs
Salt and pepper to taste
Frozen shrimps, thawed 125g/4oz
SAUCE
Butter 1 Tbs
Flour 2 Tbs
Salt and pepper to taste
Double cream 250ml/8floz
Directions
Roll up the fillets Swiss (jelly) roll style and secure with thread.
Arrange the rolls in a large ovenproof dish and set aside.
Strain the reserved mussel liquid into a large saucepan.
Add the onion and bouquet garni then pour over the wine.
Bring the liquid to the boil.
Reduce the heat to moderately low and simmer the stock for 10 minutes.
Strain the stock into a large bowl and set aside.
Preheat the oven to moderate 180°C (Gas Mark4,350°F).
Melt the butter in a large frying-pan.
Add the shallots, mushrooms, lemon juice and seasoning and fry for 5 minutes.
Transfer the mixture to the dish containing the fish.
Set the pan aside.
Add the mussels and shrimps to the dish and pour over the reserved stock.
Put the dish into the oven and cook for 15 to 20 minutes, or until the fish flesh flakes easily.
Transfer the fish rolls to a warmed serving dish.
Remove and discard the thread.
Transfer the shallots, mushrooms, mussels and shrimps to the serving dish and arrange decoratively around the fish.
Set aside and keep hot while you make the sauce.
Strain the cooking liquid and set aside.
Add the butter to the butter remaining in the fryingpan and melt it over moderate heat.
Remove from the heat and, using a wooden spoon, stir in the flour to form a smooth paste.
Gradually stir in the reserved cooking liquid and seasoning and return to the heat.
Cook the sauce, stirring constantly, for 2 to 3 minutes, or until it is smooth and thick.
Remove from the heat and stir in the cream.
Pour the sauce over the fish and serve at once.
Arrange the rolls in a large ovenproof dish and set aside.
Strain the reserved mussel liquid into a large saucepan.
Add the onion and bouquet garni then pour over the wine.
Bring the liquid to the boil.
Reduce the heat to moderately low and simmer the stock for 10 minutes.
Strain the stock into a large bowl and set aside.
Preheat the oven to moderate 180°C (Gas Mark4,350°F).
Melt the butter in a large frying-pan.
Add the shallots, mushrooms, lemon juice and seasoning and fry for 5 minutes.
Transfer the mixture to the dish containing the fish.
Set the pan aside.
Add the mussels and shrimps to the dish and pour over the reserved stock.
Put the dish into the oven and cook for 15 to 20 minutes, or until the fish flesh flakes easily.
Transfer the fish rolls to a warmed serving dish.
Remove and discard the thread.
Transfer the shallots, mushrooms, mussels and shrimps to the serving dish and arrange decoratively around the fish.
Set aside and keep hot while you make the sauce.
Strain the cooking liquid and set aside.
Add the butter to the butter remaining in the fryingpan and melt it over moderate heat.
Remove from the heat and, using a wooden spoon, stir in the flour to form a smooth paste.
Gradually stir in the reserved cooking liquid and seasoning and return to the heat.
Cook the sauce, stirring constantly, for 2 to 3 minutes, or until it is smooth and thick.
Remove from the heat and stir in the cream.
Pour the sauce over the fish and serve at once.
