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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.

68 K 4.1/5 (28 reviews)

1 hour 30 min. difficulté

Average

42.85 €

12 people

13 Ingredients

Last modified on: December 30^th 2019

For 12 people, you will need:

1 2 ²⁄₃ cups cockles
2 2 ²⁄₃ cups mussels
3 2 ²⁄₃ cups clams
4 4 tablespoons olive oil
5 1 ¾ cup dry white wine
6 10 ½ cups mushrooms
7 6 tablespoons olive oil
8 6 ¹⁄₃ cups potatoes
9 1 ¾ cup liquid cream
10 4 cups + 3 tablespoons sole fillet
11 ²⁄₃ cup butter
12 salt
13 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

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Times for this recipe

Preparation: 30 min.

Cooking: 60 min.

All in all: 1 hour 30 min.

When should you start or finish this recipe?

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 2 ²⁄₃ cups cockles, 2 ²⁄₃ cups mussels and 2 ²⁄₃ cups clams.

Stage 2 - 2 min.

Pour 4 tablespoons olive oil into a large saucepan on high heat.

When hot, tip in the shellfish and 1 ¾ cup 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.

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.

Stage 5 - 20 min.

Put the saucepan on low heat uncovered and leave the juices to reduce by 3/4.

Stage 6 - 5 min.

Meanwhile, remove and discard the shells and put the shellfish into a bowl.

Set aside.

Stage 7 - 8 min.

The mushrooms

Peel 10 ½ cups mushrooms, then chop.

Stage 8 - 5 min.

Pour 6 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.

The potatoes

Peel and rinse 6 ¹⁄₃ cups 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 1 ¾ cup 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 4 cups + 3 tablespoons sole fillet for you. Salt and pepper on both sides.

Stage 13 - 4 min.

Melt ²⁄₃ cup butter in a large frying pan and let it froth.

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.

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.

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	440 RDI=170 %	410 RDI=40 %	430 RDI=70 %	7,280 RDI=360 %	30,490 RDI: 360 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Sulfites, Mollusc, Fish

How much will it cost?

For 12 people : 85.70 €
Per person : 7.15 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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