FILLETS OF SOLE DIEPPOISE
1 tablespoon chopped shallots
12 2-ounces fillets of sole
1/2 cup wine
2 cups fish fumet
4 ounces mussels
4 ounces shrimp
6 medium fluted mushrooms
1 cup velouté sauce
1/4 cup heavy cream
Butter a baking dish. Sprinkle with chopped shallots.
the fillets in half and arrange in the pan. Pour over the wine, fish fumet, and
the mussel cooking juice.
Cover with parchment paper and bring to a boil on
top of the stove. Bake at 350 degrees .F (180 C) for about 5 to 8 minutes.
Arrange the fish fillets on a serving platter.
Garnish with the
mussels, shrimp, and fluted mushrooms.
Prepare the velouté sauce
with the cooking liquid and fish stock.
Stir in the cream and simmer for 10
minutes or until sauce is medium thick. Pour over the fish. Garnish with
fleurons and serve hot.