Sole Normandie Recipe
My passion for Sole Normandie grew during high school days. The primary ingredient in Sole Normandie is always Fish. The Sole Normandie holds a high place in the French cuisine. It is the perfect choice for Main Dish. Whenever you try out this Sole Normandie, don't forget to let me know your experience while preparing and eating it .
Ingredients
4 fillets of sole
1 Ib mussels
4 scallions, chopped or 1 white onion, chopped butter
1/4 cup water
Bay leaf
1/2 teaspoon thyme
125 g mushrooms, sliced
2 tablespoons flour
1/2 cup wine
1/3 cup cream
2 egg yolks
Parsley
Directions
Scrub the mussels.
Bring the water shallots or onion, bay leaf and thyme to boil for 4 minutes, add half the wine and steam the mussels over this until they open.
Remove the mussels from the shells and set aside.
Strain the broth through a fine sieve.
Place the fillets of fish in a long baking dish, which can be taken to the table, and add the broth to them.
Bake in a 375°F (190°C) oven for 10 minutes or until they are done.
Do not overcook.
Saute the sliced mushrooms in a little butter.
Melt two tablespoons (40 g) butter in a saucepan, add tw6 tablespoons flour and when smooth, slowly add the broth from the fish.
Drain the fish well to avoid thinning the sauce.
Cook for 3 minutes then add the mushrooms, mussels, rest of the wine and scalded cream which has been poured over the beaten egg yolks.
Taste and season.
Do not boil the sauce.
When hot pour over the fish and serve.
Bring the water shallots or onion, bay leaf and thyme to boil for 4 minutes, add half the wine and steam the mussels over this until they open.
Remove the mussels from the shells and set aside.
Strain the broth through a fine sieve.
Place the fillets of fish in a long baking dish, which can be taken to the table, and add the broth to them.
Bake in a 375°F (190°C) oven for 10 minutes or until they are done.
Do not overcook.
Saute the sliced mushrooms in a little butter.
Melt two tablespoons (40 g) butter in a saucepan, add tw6 tablespoons flour and when smooth, slowly add the broth from the fish.
Drain the fish well to avoid thinning the sauce.
Cook for 3 minutes then add the mushrooms, mussels, rest of the wine and scalded cream which has been poured over the beaten egg yolks.
Taste and season.
Do not boil the sauce.
When hot pour over the fish and serve.
