Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

FILLETS OF SOLE DIEPPOISE

Serves: 6

Ingredients

  • 4 ounces butter
    1 tablespoon chopped shallots
    12 2-ounces fillets of sole
    1/2 cup wine
    2 cups fish fumet
    4 ounces cooked mussels
    4 ounces cooked shrimp
    6 medium fluted mushrooms
    1 cup velouté sauce
    1/4 cup heavy cream
    12 fleurons

Preparation

  • Butter a baking dish. Sprinkle with chopped shallots.
    Fold 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.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Fillets of sole dieppoise

Add Comment

* Required information
1000
Type the numbers for four hundred seventy-two.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer