Recipe: Sole Fillets with Accompaniments

- Rinse the sole fillets, pat them dry, season them
- Sort the clams and mussels carefully, wash them thoroughly, scrape them well and drain them
- Open them separately (saucepan, a little water at the bottom, high heat 3 to 4 minutes). As soon as they are open, drain them.
- Pass their juice through fine cloth to filter
- Remove the mussels and clams from their shells
- Preheat the oven to 430°F (220°C) (gas mark 7)
- Butter a baking dish, arrange the fillets in it, moisten with the filtered juice from the mussels and clams and the white wine, the liquid should cover the fish, top up if needed with a little water.
- Season, slide into the oven and let cook for 15 to 20 minutes
- Once the fish is cooked, remove 4 dl of its cooking liquid, keep the dish warm
- In a saucepan, melt the remaining butter, dust it with flour and mix over low heat. Thin this white roux with the reserved cooking liquid and let cook for another 8 to 9 minutes.
- Add the crème fraîche.
- Continue cooking for 1 minute, finally add the clams, mussels and shelled shrimp.
- Drain the sole fillets, arrange them on a serving plate.
- Cover with sauce and sprinkle with chopped parsley. Serve immediately