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.
41K 27 4.1
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:FilletSoleFishCreamSauceNormandyShellfish
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
29 min.58 min.1 hour 27 min.
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Step by step recipe


Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 7 - 8 min.
Fillets of sole Dieppoise : Photo of step #7

The mushrooms

Peel 500 g mushrooms, then chop.

Stage 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.

Stage 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.

Stage 10 - 8 min.
Fillets of sole Dieppoise : Photo of step #10

The cream sauce

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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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 stage 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.
Keeping
Should be eaten immediately.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,491 Kcal or 14,616 Kj206 gr202 gr207 gr
175 %79 %19 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
109 Kcal or 456 Kj6 gr6 gr6 gr
5 %2 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
582 Kcal or 2,437 Kj34 gr34 gr34 gr
29 %13 %3 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 6 people : 42.84 €
  • Per person : 7.14 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Baked potatoes with poached egg and tuna sauce , Alsatian-style salad, Hot box cheese , Smooth mixed vegetable soup, Pan-fried potatoes, ... All
Sole filletSole fillet: You can check-out other recipes which use it, like for example: Turban of sole with langoustines, Fillets of sole meunière, ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Chicken pie, Mushroom Pancakes au Gratin, Mixed salad, Rabbit civet, Summer Salmon Blanquette, ... All
MusselsMussels: You can check-out other recipes which use it, like for example: Mussels with arroz negro, Paella, Normandy seafood stew, Mussels with beurre d'escargot, Spaghetti with mussels and basil, ... All
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