Ingredients to make Normandy sole:
- 4 sole fillets of 200 gr. each
- 500 grams of mussels
- 4 large mushrooms
- 400 gr of monkfish
- 50 gr of cooked and peeled prawns
- 3 egg yolks
- 1 egg
- 3 tablespoons of flour
- 1 small onion
- 2 glasses of dry white wine
- 1 glass of fish brother
- 200 grams of butter
- 1 sprig of thyme
- The juice of half a lemon
- 25 gr of breadcrumbs
- 1 splash of cider vinegar
- 1 glass of cream
- a bit of cayenne pepper
- a little black pepper
- oil
- salted
How to make Sole Normande:
- Peel and finely chop the onion.
- Clean the mussels and mushrooms.
- Grease a baking dish with 100 gr of butter and put the chopped onion.
- Place the sole fillets on top. Pour 1 glass of wine and the brother.
- Season.
- Cover the fish with aluminum foil and bake for 20 minutes.
- Put the mussels in a pot and add the rest of the wine.
- Add the vinegar and thyme, cook until the mussels open.
- Remove the shells and reserve the broth.
- Cook the mushrooms in water and lemon juice for about 4 minutes.
- Put the fillets in another source and save the cooking juice.
- Add the peeled prawns and mussels to the dish.
- Put the juice from cooking the fish and the mussels in a saucepan.
- Melt 25 gr. of butter, add a tablespoon of flour and stir for 3 minutes. Add the juice of the fish and the mussels and cook for 10 minutes.
- Beat the egg yolks with the cream in a bowl.
- Pour a little béchamel on top and stir well.
- Transfer the mixture to the béchamel pan and cook over low heat until thickened.
- Season; add a little lemon juice and cayenne.
- Cover the fish fillets with this sauce.
- Cut the monkfish into strips and flour it.
- Pass it through the beaten egg and grated bread.
- Heat oil in a frying pan and fry the fish strips until golden brown.
- Remove them, let them drain on absorbent paper and place them around the sole.
- Put a mushroom on top of each fillet, bake for 5 minutes and serve.
