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.
80 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 g dry white wine - 6
500 g mushrooms - 7 3 tablespoons olive oil
- 8
750 g potatoes - 9
200 g 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 g dry white wine, then cover.
When hot, tip in the shellfish and 200 g 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 g 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: Pan-baked hash brown (Hash-brown casserole), Gratin Comtois, Pork Chops Champvallon style, Turnip top soup, Crème de foie gras, ... See them all 83
Mushrooms
Like these other recipes: Crispy potato and mushroom brik rolls, Nanou's tuna tart, Chicken and mushroom pie, Baked Mont d'Or with diced mixed vegetables, Breton leek and mushroom tart, ... See them all 62
Sole fillet
Like these other recipes: Turban of sole with langoustines, Fillets of sole meunière, ... See them all 2
Mussels
Like these other recipes: Mussels marinière, Paimpol salad, Normandy seafood stew, Mussels with beurre d'escargot, Mussels with arroz negro, ... See them all 10
Other recipes you may also like
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.February 21th 2011277 K5 12 hours 60 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.June 22th 2011252 K 15 1 hour 30 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.February 21th 2011400 K3.8 35 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.February 21th 2011400 K4.4 2 hours 55 min.
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.May 10th 2023367 K3.8 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
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.