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...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Flan mould
- Rolling pin
- Oven
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Pepper mill
Ingredients
- ½ pound puff pastry
- 2 sole (1 pound each), filleted
- 2 shallots
- butter
- 4 oysters, shelled
- salt
- freshly ground black pepper
- 12 mussels
- ½ pint cream
- 1 glass dry white wine
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Filets de Sole Bonne Femme from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Sole en Papillote “Festa Del Mare” from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Fillets of Sole à la Normande from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Fillets of Sole with Mamirolle | Canadian Goodness
dairyfarmersofcanada.ca
Fillets of Sole in Cases à la Maître d’Hôtel from Mrs A.B. Marshall's Cookery Book by Agnes B. Marsh
app.ckbk.com
Fillets of Sole à la Chesterfield from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Soles au Chablis “Hôtel de la Côte d’Or” from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Fillets of Sole à la Sefton from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com