Normandy sole recipe

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:

1. Peel and finely chop the onion.
2. Clean the mussels and mushrooms.
3. Grease a baking dish with 100 gr of butter and put the chopped onion.
4. Place the sole fillets on top. Pour 1 glass of wine and the brother.
5. Season.
6. Cover the fish with aluminum foil and bake for 20 minutes.
7. Put the mussels in a pot and add the rest of the wine.
8. Add the vinegar and thyme, cook until the mussels open.
9. Remove the shells and reserve the broth.
10. Cook the mushrooms in water and lemon juice for about 4 minutes.
11. Put the fillets in another source and save the cooking juice.
12. Add the peeled prawns and mussels to the dish.
13. Put the juice from cooking the fish and the mussels in a saucepan.
14. 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.
15. Beat the egg yolks with the cream in a bowl.
16. Pour a little béchamel on top and stir well.
17. Transfer the mixture to the béchamel pan and cook over low heat until thickened.
18. Season; add a little lemon juice and cayenne.
19. Cover the fish fillets with this sauce.
20. Cut the monkfish into strips and flour it.
21. Pass it through the beaten egg and grated bread.
22. Heat oil in a frying pan and fry the fish strips until golden brown.
23. Remove them, let them drain on absorbent paper and place them around the sole.
24. Put a mushroom on top of each fillet, bake for 5 minutes and serve.