Cassolette de Soles “Mirabelle” from The Robert Carrier Cookbook by Robert Carrier
Take 4 flan moulds 4 inches across, roll the pastry out very thinly and line the moulds. Bake “blind”. Fold fillets over; chop shallots finely, and put fish and shallots in a saucepan with a...
Ingredients
- ½ pound puff pastry
- 2 sole (1 pound each), filleted
- 2 shallots
- butter
- 4 oysters, shelled
- salt and freshly ground black pepper
- 12 mussels
- ½ pint cream
- 1 glass dry white wine
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