Normandy Sole

Cost	Serving	Preparation	Cooking
	4	20 minutes	35 minutes

Preparation:


• Cook the heads and the bones of the soles for 15 minutes with cider, salt and pepper, then filter. Reserve.
• This is the fish's aroma.

• Cut the leeks and the carrot in small pieces (about 1/2 inch).
• Mince shallots and put them in a high-sided frying pan with butter.

• Add carrot and leeks, brown gently for 2 minutes.
• Add the fish's aroma, then the double cream (heavy cream), gently cook for 10 minutes.

• Meanwhile, put the cleaned mussels in a large saucepan over a high heat for 8 minutes.
• Shake well to make sure all the mussels are opened.
• Do not keep closed mussels, only keep the opened mussels.

• Let's cool for a few minutes, then take out the mussels from their shells.
• Filter the juice and pour it in a large saucepan.
• Roll the sole's fillets, use a wooden pike to maintain them.
• Add the soles in the saucepan with mussels, and pinced parsley.
• Cover then, and simmer for 10 minutes.