Sole Normande Recipe - Food.com

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