Sole à la Normande

Tender sole fillets coated in a smooth cider and cream sauce. The briny scent blends with the sweetness of hazelnut butter and golden mushrooms.

• Prep: 30 min
• Cook: 25 min
• Difficulty: Medium
• Calories: 638
• Protein: 91 g
• Carbs: 9 g
• Fat: 24 g

Ingredients

• 4 pc Common sole ( filleted )
• 500 g Mytilus edulis ( cleaned )
• 200 g Shrimp ( peeled )
• 200 g Button mushroom ( sliced )
• 2 pc Shallot ( finely chopped )
• 200 ml Dry cider
• 150 ml Isigny cream
• 50 g Minimum butter sweet
• 1 pc Egg ( yolk only )
• 1 pc Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the garnish

   Clean and quarter the mushrooms. Sauté them quickly in a pan with butter until golden brown. Cook the mussels covered with a splash of cider until they open, then remove them from their shells.

2. Poaching the fish

   Place the sole fillets in a buttered dish over a bed of minced shallots. Pour the dry cider halfway up the fish. Cover with parchment paper and bake at 180°C for 8 to 10 minutes. The flesh should be opaque and firm to the touch.

3. Reducing the sauce

   Collect and strain the fish cooking juices. Reduce by half in a saucepan until syrupy. Add the Isigny cream and simmer gently until the sauce coats the back of a spoon.

4. Liaison and finishing

   Off the heat, whisk in the egg yolk mixed with a spoonful of cream to bind the sauce. Add a squeeze of lemon juice for acidity. Return the garnish (mussels, shrimp, mushrooms) to the sauce to warm through without boiling.

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Chef's tips

• Never boil the sauce after adding the egg yolk, or it will split immediately.
• Use a bold, dry cider to balance the richness of the Isigny cream.

Storage

This dish should be enjoyed immediately. The cream and egg sauce does not reheat well.