Sole Normande Recipe
If you're in Normandy, you'll hear that this dish is Norman. If you read Elizabeth David, she says Careme invented it in Paris. Either way, it is a
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Cooking tools:
- Saucepan
- Non-reactive baking dish
- Oven
- Kitchen scale
- Measuring cup
- Measuring spoon
- Whisk
- Chef's knife
- Cutting board
- Warm serving platter
- Fine-mesh sieve
- Mixing bowl
- Stove
- Fork
- Spoon
- Ladle
- Tongs
- Paper towel
Ingredients
- 1 cup fish stock
- 1/2 cup dry white wine
- 2 tablespoons shallots, finely chopped
- 6 (8 -10 ounce) sole fillets, 8 to 10 ounces each
- salt
- white pepper
- 1 dozen mussels, scrubbed and debearded, alive
- 12 small mushrooms, whole, wiped clean, stems trimmed
- 12 medium shrimp, shelled and deveined
- 6 divers scallops, halved (so you have 12 round scallops)
- 1 tablespoon unsalted butter, at room temperature
- 1 1/2 tablespoons flour
- 3/4 cup creme fraiche (or heavy cream or sour cream or a combination thereof)
- 2 egg yolks
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