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.
74 K 4.1/5 (28 reviews)
1 hour 30 min.
Average
12 people
13 IngredientsLast modified on: December 30th 2019
For 12 people, you will need:
- 1
600 ml cockles - 2
600 ml mussels - 3
600 ml clams - 4
4 tablespoons olive oil - 5
400 ml dry white wine - 6
2 litres 500 ml mushrooms - 7 6 tablespoons olive oil
- 8
1 litre 500 ml potatoes - 9
400 ml liquid cream - 10
1 litre sole fillet - 11
144 ml butter - 12
salt - 13
pepper
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 600 ml cockles, 600 ml mussels and 600 ml clams.Stage 2 - 2 min.
Pour 4 tablespoons olive oil into a large saucepan on high heat.
When hot, tip in the shellfish and 400 ml dry white wine, then cover.
When hot, tip in the shellfish and 400 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 2 litres 500 ml 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.
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 1 litre 500 ml 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 400 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 1 litre sole fillet for you. Salt and pepper on both sides.Stage 13 - 4 min.
Melt 144 ml 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 | 430 RDI=170 % | 390 RDI=40 % | 310 RDI=50 % | 6,090 RDI=300 % | 25,500 RDI: 300 % |
| Per 100 g | 7 RDI=3 % | 6 RDI=1 % | 5 RDI=1 % | 100 RDI=5 % | 430 RDI: 5 % |
| Per person | 40 RDI=10 % | 30 RDI=3 % | 30 RDI=4 % | 510 RDI=30 % | 2,130 RDI: 30 % |
How much will it cost?
- For 12 people : 84.10 €
- Per person : 7.05 €
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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.
This recipe uses (among others)
Potatoes
Like these other recipes: Normandy seafood stew, Salt cod brandade, Morteau sausage , Alsatian-style salad, Hot box cheese , ... See them all 81
Sole fillet
Like these other recipes: Fillets of sole meunière, Turban of sole with langoustines, ... See them all 2
Mushrooms
Like these other recipes: Broken eggs with mushrooms, Sautéed turmeric chicken with mushrooms, Nanou's tuna tart, Boeuf (beef) bourguignon, Chicken pie, ... See them all 62
Cockles
You can get more informations, or check-out other recipes which use it, for example: Creamy spaghetti with cockles and parsley, Cockles and cabbage with smoky cream sauce, Fisherman's Ragout, Breton style shellfish and vegetable soup, Crusty cockle tart, ... See them all 7
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