Recipe: Sole Fillets with Accompaniments

Name: Filets de soles accompagnés
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: 8 filets de soles1 litre de coques1 litre de moules150 g de crevettes décortiquées2,5 dl de vin blanc sec40 g de beurre60 g de farine6 cuillères à soupe de crème fraîchePersil hachéSel, poivre du moulin

By smtpat ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 15 min

Cook 20 min

Total 35 min

Servings 4 serv.

Ingredients for 4 servings

8 sole fillets
1 litre of clams
1 litre of mussels
150 g of shelled shrimp
2.5 dl of dry white wine
40 g of butter
60 g of flour
6 tablespoons of crème fraîche
Chopped parsley
Salt, freshly ground pepper

Step-by-step directions

- 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 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

Chef Patrick's Comment

Superb recipe, 2 small observations (but that's my job, smile). Try rather to poach your mussels and clams in white wine then moisten your sole fillets with the cooking liquid mixed with liquid cream, then when they are cooked, reduce this juice until it becomes like a cream and coat it this way, more roux and total immersion in a marine environment.

Crevettes Fruits de mer Moules Poisson Sole Filet de sole Coques