|Preparation||Cooking||Start to finish|
|29 min.||58 min.||1 hour 27 min.|
The shellfishClean and rinse 300 g cockles, 300 g mussels and 300 g clams.
|2||Pour 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.
|3||Cook 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||Pour 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.
|5||Put the saucepan on low heat uncovered and leave the juices to reduce by 3/4.||20 min.|
|6||Meanwhile, remove and discard the shells and put the shellfish into a bowl.
The mushroomsPeel 500 g mushrooms, then chop.
|8||Pour 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.
The potatoesPeel 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.
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.
|11||Tip the shellfish and mushrooms into the sauce, then check the seasoning and leave to wait on very low heat.||1 min.|
The sole filletsHave your fishmonger prepare 500 g sole fillet for you. Salt and pepper on both sides.
|13||Melt 70 g butter in a large frying pan and let it froth.
Lay the sole fillets in the pan and brown on both sides.
|14||During 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.
To serveOn 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.
For 6 people : 42.84 €
Per person : 7.14 €
|Potatoes: 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 fillet: You can check-out other recipes which use it, like for example: Fillets of sole meunière, Turban of sole with langoustines, ... [All]|
|Mushrooms: 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]|
|Cockles: 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]|
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