Ingredients (for 6 people)

• 6 filleted soles 

• 40 cl fish fumet

• 50 g butter

• 1 kg mussels

• 1 glass cider

• 500 g small button mushrooms

• 1 lemon

• 350 g shelled red shrimps

• 1 egg yolks

• 25 cl double cream

• salt 

• pepper

Procedure

1. Pour in the fumet in a saucepan and heat till it boils. Poach the sole fillets in the fumet for ten minutes.
    
2. Butter a gratin dish. Place the fillets in it, after you have drained them.
    
3. Put in a pot, washed and scraped mussels and pour in the cider. Heat over strong heat until the mussels have opened.
    
4. Wash and chop the mushrooms. Sprinkle them with lemon juice, then, saute them in a buttered pan. Drain them and put them in the gratin dish. Remove the shells from the mussels and add them to the shrimp.
    
5. Mix the double cream with egg yolks in a bowl. Add two tablespoons of fumet.
    
6. Pour this sauce in the gratin dish. Salt and pepper. Add the rest of the butter, cut in pieces and put in the oven at 180°C for ten minutes.

How to Serve :

Serve in a soup tureen, fish and vegetables. 

French Food     All the French recipes    French Main Dishes