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.
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.
71 K 4.1/5 (28 reviews)
1 hour 30 min.
Average
6 people
13 IngredientsLast modified on: December 30th 2019
For 6 people, you will need:
- 1
300 g cockles - 2
300 g mussels - 3
300 g clams - 4
2 tablespoons olive oil - 5
200 ml dry white wine - 6
500 g mushrooms - 7 3 tablespoons olive oil
- 8
750 g potatoes - 9
200 ml liquid cream - 10
500 g sole fillet - 11
70 g butter - 12
salt - 13
pepper - Total weight: 3,195 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 60 min.
All in all: 1 hour 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
The shellfish
Clean and rinse 300 g cockles, 300 g mussels and 300 g clams.Stage 2 - 2 min.
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.
When hot, tip in the shellfish and 200 ml dry white wine, then cover.
Stage 3 - 4 min.
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.
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.
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.
Discard the remaining quarter which is generally full of sand from the shellfish.
Stage 5 - 20 min.
Put the saucepan on low heat uncovered and leave the juices to reduce by 3/4.
Stage 6 - 5 min.
Stage 7 - 8 min.
The mushrooms
Peel 500 g mushrooms, then chop.Stage 8 - 5 min.
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.
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.
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.
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.
Tip the shellfish and mushrooms into the sauce, then check the seasoning and leave to wait on very low heat.
Stage 12 - 3 min.
The sole fillets
Have your fishmonger prepare 500 g sole fillet for you. Salt and pepper on both sides.Stage 13 - 4 min.
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.
Lay the sole fillets in the pan and brown on both sides.
Stage 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.
Heat the plates you will be using to serve.
Stage 15 - 5 min.
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=90 % | 200 RDI=20 % | 220 RDI=30 % | 3,640 RDI=180 % | 15,240 RDI: 180 % |
| Per 100 g | 6 RDI=3 % | 6 RDI=1 % | 6 RDI=1 % | 110 RDI=6 % | 480 RDI: 6 % |
| Per person | 40 RDI=10 % | 30 RDI=3 % | 40 RDI=5 % | 610 RDI=30 % | 2,540 RDI: 30 % |
How much will it cost?
- For 6 people : 42.85 €
- Per person : 7.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Potato gratin with 3 cheeses, Salt cod brandade, Smoky potato and potimarron gratin, Chicken breasts with tarragon, Boulangère potatoes, ... See them all 80
Sole fillet
Like these other recipes: Turban of sole with langoustines, Fillets of sole meunière, ... See them all 2
Mushrooms
Like these other recipes: Escalope of veal in a cream sauce, Lumberjack turnovers, Rillettes stuffed mushrooms, Veal with mushrooms and green asparagus, Summer Salmon Blanquette, ... See them all 61
Mussels
Like these other recipes: Paella, Paimpol salad, Mussels marinière, Mussels with arroz negro, Breton style shellfish and vegetable soup, ... See them all 10
Other recipes you may also like
Hearty leek and sprout soup
The method for this rustic winter soup is anything but typical: the sprouts are first roasted in the oven, before being mixed with the leeks (pre-cooked with onions) and simmered in chicken stock. Served with morsels of crispy ham, the full-on flavour is sure to hit the mark.January 17th 202133 K2 1 hour 30 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018331 K4 2 hours 30 min.
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...April 6th 2017506 K3.8 2 hours 25 min.
Spinach Mornay
This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).June 13th 202465 K4 40 min.
Fondant-iced pithivier
The classic French pithivier is a traditional dessert, rather like the Epiphany galette: puff or flaky pastry (pâte feuilletée) filled with almond cream. But there is also an iced cake version called a "pithivier fondant": moist, very simple, and without the puff pastry. Here's how to make it.March 2nd 202225 K 1 hour 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-02-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.