Cooking-ez.com

955 easy and fully explained recipes, with 20,551 photos and 77 videos

Fillets of sole Dieppoise

Fillets of sole Dieppoise

In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish.

I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and boiled potatoes.

The recipe is quite long and prepared in separate stages (fish, sauce, mushrooms, shellfish, potatoes). The tricky bit is having everything hot to assemble and serve.

18,1854.2/5

Grade this recipe :

Last modified on: October 30th 2016

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
29 min.58 min.1 hour 27 min.
Preservation: Should be eaten immediately
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Fillets of sole Dieppoise : Photo of step #1

The shellfish

Clean and rinse 300 g cockles, 300 g mussels and 300 g clams.
5 min.
2 Fillets of sole Dieppoise : Photo of step #2Pour 2 tablespoons olive oil into a large saucepan on high heat.

When hot, tip in the shellfish and 200 ml dry white wine, then cover.
2 min.
3 Fillets of sole Dieppoise : Photo of step #3Cook for 2 or 3 minutes until all the shells have opened.

Remove them from the pan with a skimmer or araignée (spider) and transfer to a strainer or colander. Do not discard the cooking juices.
4 min.
4 Fillets of sole Dieppoise : Photo of step #4Pour 3/4 of the cooking juices through a very fine strainer into a smaller saucepan.

Discard the remaining quarter which is generally full of sand from the shellfish.
2 min.
5 Fillets of sole Dieppoise : Photo of step #5Put the saucepan on low heat uncovered and leave the juices to reduce by 3/4. 20 min.
6 Fillets of sole Dieppoise : Photo of step #6Meanwhile, remove and discard the shells and put the shellfish into a bowl.

Set aside.
5 min.
7 Fillets of sole Dieppoise : Photo of step #7

The mushrooms

Peel 500 g mushrooms, then chop.
8 min.
8 Fillets of sole Dieppoise : Photo of step #8Pour 3 tablespoons olive oil into a frying pan on high heat.

When good and hot, add the chopped mushrooms and sauté until browned.

Important: do not salt until the end of cooking, otherwise the mushrooms will give off too much water.

Set aside.
5 min.
9 Fillets of sole Dieppoise : Photo of step #9

The potatoes

Peel and rinse 750 g potatoes, cut into fairly large chunks and cook in boiling water (start from cold to prevent them falling apart).

Drain when cooked and set aside to keep hot.
15 min.
10 Fillets of sole Dieppoise : Photo of step #10Pour 3 tablespoonsful of the reduced mussel stock into a small saucepan with 200 ml liquid cream.

Do not salt (the mussel stock is already very salty, which is quite normal), but pepper generously, then leave to thicken on low heat, stirring from time to time.
8 min.
11 Fillets of sole Dieppoise : Photo of step #11Tip the shellfish and mushrooms into the sauce, then check the seasoning and leave to wait on very low heat. 1 min.
12 Fillets of sole Dieppoise : Photo of step #12

The sole fillets

Have your fishmonger prepare 500 g sole fillet for you. Salt and pepper on both sides.
3 min.
13 Fillets of sole Dieppoise : Photo of step #13Melt 70 g butter in a large frying pan and let it froth.

Lay the sole fillets in the pan and brown on both sides.
4 min.
14 Fillets of sole Dieppoise : Photo of step #14During cooking, baste the fish with butter: Tip the pan at an angle so you can spoon up some of the butter and drizzle this over the fish (do this several times).

Heat the plates you will be using to serve.
15 Fillets of sole Dieppoise : Photo of step #15

To serve

On each plate (it is important for them to be hot), lay 2 half sole fillets one on top of the other.

Arrange chunks of potato alongside and pour a generous helping of the shellfish and mushroom sauce over.

Garnish with a few leaves of parsley and serve immediately.
5 min.

Remarks

If you don't have exactly the same shellfish as shown here, use any others that are in season or whatever you have to hand. You can also use prawns or langoustines (scampi).

At step 10 you will certainly have some of the mussel stock left over. It is too good to throw away, so freeze it in an ice-cube tray, like for beaten egg-yolk. You can then make delicious sauces to accompany fish or shellfish.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
3641221 gr205 gr216 gr
182 %85 %19 %33 %
Per 100 g
CaloriesProteins CarbohydratesFats
1147 gr6 gr7 gr
6 %3 %1 %1 %
Per person
CaloriesProteins CarbohydratesFats
60636 gr34 gr35 gr
30 %14 %3 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 42.84 €
Per person : 7.14 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Seafood sauerkraut, Crème de foie gras, Potato purée , Warm Leek and Potato Salad, ... [All]
Sole filletSole fillet: You can check-out other recipes which use it, like for example: Fillets of sole meunière, Turban of sole with langoustines, ... [All]
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Sautéd mushrooms with spring onions and cured ham, Chicken pie, Summer Salmon Blanquette, Gratin of chicken with rice and sautéed mushrooms, Kérinou slices, ... [All]
CocklesCockles: You can get more informations, or check-out other recipes which use it, for example: Fisherman's Ragout, Crusty cockle tart, Tagliatelle with cockles, How to prepare cockles, ... [All]

visitors have also looked at

Pear tart with almond cream
Pear tart with almond cream
Finger biscuits
Finger biscuits
Macarons (the original French macaroons)
Macarons (the original French macaroons)
Bouquet garni
Bouquet garni
Tartiflette
Tartiflette

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 6 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page