Photograph of the finished Sole dieppoise

France · Cá bơn xốt kem vang trắng Sole dieppoise

Sole dieppoise

50 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sole flounder Sole flounder 2.6 lb
  • Photograph of Green mussels Green mussels 2.2 lb
  • Photograph of Prawns Prawns 14.1 oz
  • Photograph of Mushrooms Mushrooms 14.1 oz
  • Photograph of White wine White wine 2 ½ cups
  • Photograph of Fresh cream Fresh cream 1 ⅔ cups
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Flour Flour 3.5 oz
  • Photograph of Parsley Parsley 2.8 oz

Method

  1. 1 Simmer mussels in white wine with red onion for 4 minutes, then strain the liquid and remove the meat.
  2. 2 The Dieppe version uses white wine, unlike the Normandie version which uses cider, resulting in a more tangy and crisp sauce.
  3. 3 Sauté the mushrooms in butter for 5 minutes, then set them aside along with the shrimp that have been boiled for 2 minutes.
  4. 4 Fold the flounder fillet and steam it in mussel broth and wine for 8 minutes, reserving the liquid after steaming.
  5. 5 Melt the butter with the flour for 2 minutes, then pour in the hot steam and stir for 6 minutes to make velouté.
  6. 6 Mix the fresh cream into the sauce in the kitchen, then pour it over the fish and arrange the mussels, shrimp, mushrooms, and parsley on top.

With an appliance

  • Microwave 45 min

    Replace step 4: fold the halibut fillet in the bowl with the mussel broth, cover loosely and microwave at 700 W for 5 minutes; reserve the liquid for the velouté in step 5 and do not microwave with the cream.

Start cooking