Sole Normande

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 327.5
  • Total Fat: 8.4 g
  • Cholesterol: 165.5 mg
  • Sodium: 198.4 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 42.2 g

View full nutritional breakdown of Sole Normande calories by ingredient
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Number of Servings: 4


    4 sole filets
    quarter of a pint cider, hard
    quarter of a pint water
    salt and pepper to taste
    2 ounce Button Mushrooms
    2 ounce butter
    1 ounce plain flour
    1 teaspoon lemon juice
    12 mussels, cooked
    watercress for garnish


Season fish on both sides. Place fish in a greased casserole dish.
Add the cider and water.
Cover and bake in a 350 degree oven for 15 to 20 minutes.
Drain and keep hot, reserving the cooking liquid.
Cut the mushrooms in half. Melt 1 ounce of the butter in a small frying pan and cook mushrooms gently until tender. Drain well.
Melt the remaining 1 ounce buter in a saucepan, add flour and cook.
Stirring constantly until "honeycombed" in appearance but not browned {2 to 3 minutes}.
Add the reserved cooking liquid, bring to a boil, stirring, and simmer 3 or 4 minutes.
Add the egg yolk, lemon juice, mushrooms and mussels.
Reheat without boiling.
Arrange the fillets in a heated serving dish and pour the sauce over.
Garnish with watercress.

Number of Servings: 4

Recipe submitted by SparkPeople user LEMGIRL.

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