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General information

Sole in white wine with mussels and Flemish grey shrimps.

Method

  • Arrange the ready-to-cook soles in a large greased oven dish
  • Season with salt and pepper and cover with lemon juice and white wine
  • Add the bouquet garni and cover with a greased sheet of kitchen paper
  • Poach until done in a medium hot oven. Keep warm when cooked
  • Meanwhile cook the mussels and remove them from their shells
  • Remove the fish from the oven dish and sieved the cooking liquid from the oven dish
  • Pour the sieved cooking liquid from the oven and the cooking liquid from the mussels into a small pan. Add the cream
  • Bring to the boil and allow to thicken
  • Beat the egg yolk in some lemon juice
  • Add the mussels and shrimps and thicken further by adding the egg yolk
  • Remove from the hob and stir in some knobs of ice-cold butter
  • Arrange the warm soles on hot plates and cover in the sauce
  • Serve with mashed potato.