Sole en Matelote A la Normande
Nutrition
Calories: 550.37 kcalCarbohydrates: 12.67 gProtein: 83.3 gFat: 16.09 gSaturated Fat: 5.74 gCholesterol: 219.33 mgSodium: 1157.95 mgFiber: 0.06 gVitamin A: 23.90825 IUCalcium: 133.55 mgIron: 14.37 mg
Ingredients
- 1 lb. fine fat sole
- 2 pints of mussels small ones when available
- wineglass of dry cider
- 1 large onion
- seasoning
- 1 tablespoon of butter
- 1 tablespoon of parsley butter
Instructions
- First slice the onion finely and melt it in the butter, stewing it very gently until it is quite soft but still pale yellow.
- Meanwhile, put the cleaned mussels in a saucepan with the cider, set them over a fast flame and extract them as soon as they open.
- Put the onion mixture, well seasoned, into a long shallow fireproof dish. On top put the sole, skinned on both sides. Through a muslin pour into it enough stock from the mussels barely to cover it.
- Cover the dish, and cook in a moderate oven for 15 minutes.
- Put the shelled mussels round the fish, and the parsley butter on top of it. Return to the oven for 5 minutes, just sufficient time to allow the mussels to heat through. Serve in the same dish.