Sole recipe fillets from Normandy, France
Sole may be the fish with some of the most popular recipes from all over the world. This specific recipe hails from Normandy, France, which enriches the fish fillets with wine and other seafood elements, like shrimp and mussels.
It's an impressive and filling and nutritious meal all in one!
The ingredients that we are going to need for this recipe are as follows:
And for the sauce:
We start our recipe by washing our sole fillets thoroughly.
In a frying pan we add one tablespoon of fresh butter and set the stove to a medium flame. When the butter is hot, we add the sole fillets, a little bit of salt and white pepper.
We cook the sole for several minutes on both sides for even browning. Afterwards we pour in the white wine and leave the fish and wine to boil together for about fifteen minutes.
When the fifteen minutes are up, with a large-holed spoon we remove the fillets and put them in an already warm serving plate. In a small pot we keep the broth created by the wine and fish juices.
Now, we wash very well the mussels, and boil them in salted water for four to five minutes, or until well cooked.
Then for our sauce we put in a frying pan the two tablespoons of fresh butter. Once the butter has melted we add the flour. While stirring, we add the broth of the fish and leave the ingredients to be cooked together on a high stove setting.
We add salt and pepper to the flour and broth, and now we enrich the sauce further with the whole fat cream.
So now you add the shrimp and the mussels (that have been pre-strained) and you leave them to boil for only a couple more minutes.
We now have the pleasure of pouring the sauce with shrimp and mussels atop the sole fillets.
Now the dish is ready to be served! Bon Appetit!
This dish is greatly complemented with the same Chardonnay. Because the sole is prepared with a heavy, buttery cream - the fuller body and buttery flavors of a good oak-aged Chardonnay will be a wise pairing, indeed.
For a nice presentation - you can also add a few twigs of rosemary atop or around the sole fillets.