Sole Normande

Method

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1. Steam the mussels open in 100 ml of the cider, 4 minutes. Shell them, keeping the liquor, and strain it.

   Mark done

2. Fry the mushrooms in 20 g butter until dry, 6 minutes. Set aside with the prawns.

   Mark done

3. Butter a wide pan, scatter in the shallots, lay the salted sole fillets on top and pour over the remaining cider and the mussel liquor. Add the bay.

   Mark done

4. Cover with buttered paper and poach at a bare shiver 4 minutes, until just set. Lift the fillets out onto a warm gratin dish.

   Mark done

5. Strain the poaching liquid. Make a roux with the 40 g butter and the flour, then whisk in the liquid and simmer 6 minutes.

   Mark done

6. Add the cream, Calvados and pepper and reduce until it coats a spoon. Add the mussels, prawns and mushrooms and warm 2 minutes.

   Mark done

7. Fold the whipped cream into the sauce, pour it over the sole and glaze under a hot grill for 90 seconds, until blistered and gold.

   Mark done Start 90 sec timer

Chef’s Tips

• Fish out of the pan before the sauce is reduced.
• Strain the poaching liquid — it is the base of everything.
• Whipped cream folded in at the end is what lets it glaze.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Boiled potatoes
• A glass of Norman cider
• Green beans

Storage & Reheating

Best immediately. Do not reheat — the fish overcooks.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.