Filets de Sole du Pays Normand from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• ¼ pint double cream
• ½ pint dry white wine
• 4 mushroom caps simmered in butter and lemon juice
• 4 mushroom stalks, finely chopped
• 1-2 egg yolks
• crescents of flaky pastry (optional)
• 2 mushrooms, sliced
• salt
• 6 peppercorns
• ⅛ teaspoon fennel seed
• bones and trimmings from sole
• 2 dover sole (1-1¼ pounds each)
• ½ pint reduced fish fumet
• 2 shallots, finely chopped
• salt, freshly ground black pepper, and cayenne pepper or freshly grated nutmeg
• butter
• 1 small piece turbot with bone
• 4 sprigs parsley
• 2 sprigs thyme
• 2 bay leaves
• 1 shallot, finely chopped
• ¼ pint water
• ¼ pint dry white wine
• 12 poached mussels
• 24 small cooked prawns