Sole Normandy-Style
Joelle Willis
Any mild white fish may be substituted, and you can leave out the mussels if you prefer. But then, why not just make something else instead?
ingredients
- 4 sole fillets
- 5/8 cup hard cider or white wine
- 5/8 cup water
- salt and pepper
- 1/2 cup sliced mushrooms
- 1/4 cup butter
- 1/4 cup flour
- 1 egg yolk
- 1 tsp lemon juice
- 12 cooked mussels
- watercress for garnish
directions
- 1
Fold each fillet in half and place it in a greased casserole dish. Add the cider and water, and season. Cover and bake at 350°F for 15-20 minutes. Drain and keep hot, saving the liquid.
- 2
Melt butter in a small frying pan and cook the mushrooms gently until tender. Scoop out and set aside.
- 3
Add flour and cook, stirring constantly, until honeycombed in appearance but not browned. Add the cooking liquid, bring to the boil and simmer for 3-4 minutes.
- 4
Add the egg yolk, lemon juice, seasonings, mushrooms, and mussels. Reheat without boiling.
- 5
Arrange fish fillets on a platter and pour the sauce overtop. Garnish with watercress.
Source: Joelle Willis
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