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Sole Normande

Western.Chefs's picture
Ingredients
  Sole fillets 2 1⁄2 Pound
  Lemon juice 3 Tablespoon
  Salt 1 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Butter/Margarine 2 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Onion 1 Small, sliced
  Bay leaf 1
  Dried tarragon leaves 1⁄2 Teaspoon
  Oysters in liquid/Mussels in liquid 1⁄2 Pint
For sauce normande
  Cooked shrimp 1⁄2 Pound, shelled and deveined
  Butter/Margarine 3 Tablespoon
  Fresh mushrooms 1⁄2 Pound, washed and sliced
  All purpose flour 3 Tablespoon
  Fish stock 1 Cup (16 tbs) (reserved)
  Dry white wine/Cider 1⁄2 Cup (8 tbs)
  Egg yolks 2 , slightly beaten
  Heavy cream 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat oven to 350F.
2. Rinse fillets in cold water. Use paper towel to dry them.
3. Fold fillets over in thirds.

MAKING
4. In a lightly buttered 13-by-9-by-2-inch baking dish, arrange fillets in a single layer.
5. Sprinkle lemon juice, pepper and salt. Dot a bit of butter.
6. Pour wine generously. Top fillets with bay leaf, onion and tarragon.
7. Place dish in preheated oven and bake, uncovered, for 20 minutes. Test the fish with a fork to check if cooked.
8. In small saucepan, cook oysters till their edges start curling. Drain their excess liquid and keep them aside.
9. In a large, shallow serving dish, place fillets by lifting using a slotted spatula. Keep the fillets warm and store their cooking stock in another bowl.
To make the sauce
10. In a saucepan, melt butter.
11. Add mushrooms, and saute for 5 minutes. Stir in between occasionally.
12. Remove pan from heat. Add flour to pan and mix until smooth.
13. Add reserved fish stock and wine.
14. Place the pan over heat, and cook over medium heat till the mixture boils. Stir constantly so that the ingredients do not stick.
15. Reduce heat and simmer for 3 minutes.
16. In medium bowl, combine egg yolks and cream. Using a spoon mix well.
17. Add hot mushroom mixture. Stir. Pour the ingredients back to saucepan. Cook for several minutes till the mixture thickens.
18. Add shrimp. Boil again.
19. Reduce heat. Simmer for 2 -3 minutes till the shrimps are tender.
20. Add oysters and shrimp to sauce. Drain any excess liquid present in dish.

SERVING
21. Serve Sole Normande immediately with sauce poured all over.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Fish
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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