Fillet of Sole Dieppoise

Fillet of sole Dieppoise

Sole Dieppoise

Filets of 4 Dover soles

2 shallots, finely chopped

1/4 lb mushrooms, sliced

1 cup fish stock (or dry white wine)

2 Tbsp butter

1 Tbsp flour

1/4 cup crËme fraÓche

1 cup cooked and peeled bay shrimp

Fresh lemon juice

Salt and pepper

Butter a frying pan, add the shallots, fish and mushrooms. Lightly sprinkle with salt and pour in the stock. Cover with a buttered piece of foil. Bring the stock to a simmer on medium heat, then reduce to low and poach the fish 5 mn until opaque. Remove the fish and mushrooms with a slotted spoon, drain them on paper towels and carefully transfer to a dish. Cover and keep warm. Strain the fish cooking liquid. Melt 1 Tbsp of butter in a saucepan over low heat. Whisk in the flour and cook 30 seconds without letting it color. Pour in the fish cooking liquid, whisking and bring to a boil. Whisk in the cream and a little salt, then reduce the heat and simmer the sauce for 10 mn. Warm the shrimp into the sauce. Then reduce the heat to very low and whisk in the remaining butter. Add a few drops of lemon juice and season to taste. Arrange the fish and the mushrooms on a warm platter. Pour the sauce over the fish.

Serves 4