Fillets of sole Dieppoise

Step by step recipe:

  1. 5 min.Fillets of sole Dieppoise : Photo of step #1

    The shellfish

    Clean and rinse 300 g cockles, 300 g mussels and 300 g clams.
  2. 2 min.Fillets of sole Dieppoise : Photo of step #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. 4 min.Fillets of sole Dieppoise : Photo of step #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. 2 min.Fillets of sole Dieppoise : Photo of step #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. 20 min.Fillets of sole Dieppoise : Photo of step #5
    Put the saucepan on low heat uncovered and leave the juices to reduce by 3/4.
  6. 5 min.Fillets of sole Dieppoise : Photo of step #6
    Meanwhile, remove and discard the shells and put the shellfish into a bowl.

    Set aside.
  7. 8 min.Fillets of sole Dieppoise : Photo of step #7

    The mushrooms

    Peel 500 g mushrooms, then chop.
  8. 5 min.Fillets of sole Dieppoise : Photo of step #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.

    Set aside.
  9. 15 min.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.
  10. 8 min.Fillets of sole Dieppoise : Photo of step #10
    Pour 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.
  11. 1 min.Fillets of sole Dieppoise : Photo of step #11
    Tip the shellfish and mushrooms into the sauce, then check the seasoning and leave to wait on very low heat.
  12. 3 min.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.
  13. 4 min.Fillets of sole Dieppoise : Photo of step #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. Fillets of sole Dieppoise : Photo of step #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.
  15. 5 min.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.

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.

Source:

Home made.

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