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.
78 K 4.1/5 (28 reviews)
1 hour 30 min.
Average
18 people
13 IngredientsLast modified on: December 30th 2019
For 18 people, you will need:
- 1
900 ml cockles - 2
900 ml mussels - 3
900 ml clams - 4
6 tablespoons olive oil - 5
600 ml dry white wine - 6
3 litres 750 ml mushrooms - 7 9 tablespoons olive oil
- 8
2 litres 250 ml potatoes - 9
600 ml liquid cream - 10
1 litre 500 ml sole fillet - 11
217 mls 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 900 ml cockles, 900 ml mussels and 900 ml clams.Stage 2 - 2 min.
Pour 6 tablespoons olive oil into a large saucepan on high heat.
When hot, tip in the shellfish and 600 ml dry white wine, then cover.
When hot, tip in the shellfish and 600 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 3 litres 750 ml mushrooms, then chop.Stage 8 - 5 min.
Pour 9 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 2 litres 250 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 600 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 500 ml sole fillet for you. Salt and pepper on both sides.Stage 13 - 4 min.
Melt 217 mls 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 | 640 RDI=250 % | 590 RDI=60 % | 470 RDI=70 % | 9,130 RDI=460 % | 38,240 RDI: 460 % |
| 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 18 people : 126.15 €
- 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
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Sole fillet
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Mushrooms
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Mussels
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