Sole Normande Recipe
Ingredients
| Fillets of sole (2 1/2 lb) - 6 | ||
| Lemon juice | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Ground white pepper | 1/8 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Onion | 1 Small, sliced | |
| Bay leaf | 1 | |
| Tarragon leaves | 1/2 Teaspoon, dried | |
| Oysters or mussels in liquid (optional) - 1/2 pint | ||
| Cooked shrimp - 1/2 lb, shelled and deveined | ||
| Butter/Margarine | 3 Tablespoon (Sauce Normande) | |
| Mushrooms | 1/2 Pound, washed (Sauce Normande) | |
| All-purpose flour - 3 tablespoons | ||
| Reserved fish stock - 1 cup | ||
| Dry white wine or cider - 1/2 cup | ||
| Egg yolks | 2 (Sauce Normande) | |
| Heavy cream | 1/2 Cup (16 tbs) (Sauce Normande) | |
Directions
GETTING READY
1. Preheat oven to 350F.
2. Rinse fillets in cold water. Use paper towel to dry them.
3. Fold fillets over in thirds.
MAKING
4. In a lightly buttered 13-by-9-by-2-inch baking dish, arrange fillets in a single layer.
5. Sprinkle lemon juice, pepper and salt. Dot a bit of butter.
6. Pour wine generously. Top fillets with bay leaf, onion and tarragon.
7. Place dish in preheated oven and bake, uncovered, for 20 minutes. Test the fish with a fork to check if cooked.
8. In small saucepan, cook oysters till their edges start curling. Drain their excess liquid and keep them aside.
9. In a large, shallow serving dish, place fillets by lifting using a slotted spatula. Keep the fillets warm and store their cooking stock in another bowl.
To make the sauce
10. In a saucepan, melt butter.
11. Add mushrooms, and saute for 5 minutes. Stir in between occasionally.
12. Remove pan from heat. Add flour to pan and mix until smooth.
13. Add reserved fish stock and wine.
14. Place the pan over heat, and cook over medium heat till the mixture boils. Stir constantly so that the ingredients do not stick.
15. Reduce heat and simmer for 3 minutes.
16. In medium bowl, combine egg yolks and cream. Using a spoon mix well.
17. Add hot mushroom mixture. Stir. Pour the ingredients back to saucepan. Cook for several minutes till the mixture thickens.
18. Add shrimp. Boil again.
19. Reduce heat. Simmer for 2 -3 minutes till the shrimps are tender.
20. Add oysters and shrimp to sauce. Drain any excess liquid present in dish.
SERVING
21. Serve Sole Normande immediately with sauce poured all over.
1. Preheat oven to 350F.
2. Rinse fillets in cold water. Use paper towel to dry them.
3. Fold fillets over in thirds.
MAKING
4. In a lightly buttered 13-by-9-by-2-inch baking dish, arrange fillets in a single layer.
5. Sprinkle lemon juice, pepper and salt. Dot a bit of butter.
6. Pour wine generously. Top fillets with bay leaf, onion and tarragon.
7. Place dish in preheated oven and bake, uncovered, for 20 minutes. Test the fish with a fork to check if cooked.
8. In small saucepan, cook oysters till their edges start curling. Drain their excess liquid and keep them aside.
9. In a large, shallow serving dish, place fillets by lifting using a slotted spatula. Keep the fillets warm and store their cooking stock in another bowl.
To make the sauce
10. In a saucepan, melt butter.
11. Add mushrooms, and saute for 5 minutes. Stir in between occasionally.
12. Remove pan from heat. Add flour to pan and mix until smooth.
13. Add reserved fish stock and wine.
14. Place the pan over heat, and cook over medium heat till the mixture boils. Stir constantly so that the ingredients do not stick.
15. Reduce heat and simmer for 3 minutes.
16. In medium bowl, combine egg yolks and cream. Using a spoon mix well.
17. Add hot mushroom mixture. Stir. Pour the ingredients back to saucepan. Cook for several minutes till the mixture thickens.
18. Add shrimp. Boil again.
19. Reduce heat. Simmer for 2 -3 minutes till the shrimps are tender.
20. Add oysters and shrimp to sauce. Drain any excess liquid present in dish.
SERVING
21. Serve Sole Normande immediately with sauce poured all over.
Chef
