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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, bring the fish stock and wine to a boil; reduce heat to very low and keep stock warm. | 2. Pre-heat oven to 425 degrees. | 3. Make beurre manie by combining the flour and butter together till smooth (if you choose, you may make larger amounts and keep beurre manie on hand in the fridge or freezer). | 4. Sprinkle the shallots over the bottom of a large non-reactive baking dish. | 5. Roll the fillets and place the six of them, equally spaced, in the dish. | 6. Sprinkle with salt and pepper. | 7. Distribute the mussels, mushrooms, shrimp and scallops around the fillets, and pour the stock/wine combination over all. | 8. Bake for about 15 minutes, until the fish becomes white and flakey and the mussels open. | 9. Remove the fish to a warm serving platter. | 10. Arrange the mushrooms, shrimp, scallops and mussels on the platter, discarding any unopened mussels. | 11. Cover and keep warm. | 12. Meanwhile, strain the liquid from the baking dish into the small saucepan (straining is important, bring to a boil, and cook over medium heat for about five minutes. | 13. Reduce heat and whisk in two tablespoons of beurre manie until smooth. | 14. Simmer the sauce for 9 to 10 minutes. | 15. Mix the creme fraiche with the egg yolks and, removing the sauce from the heat, add the yolk mixture to the sauce, whisking all the while. | 16. Return to the stove and simmer over medium heat, whisking constantly for 4 to 5 minutes until the eggs have thickened the sauce--do NOT boil. | 17. Pour sauce over filets and serve. | 18. Note: If you do not have or care to make fish stock, you may substitute strained unsalted clam juice or chicken stock, unsalted. | 19. Note 2: If you have insufficient liquid for your sauce, add white wine and stock or wine and water to the strained liquid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish stock	1	cup		37.28	0.0	5.2658	1.8873
white wine	1/2	cup		-	-	-	-
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
sole fillet	6			2420.8055	0.0	538.5612	13.6
salt				-	-	-	-
white pepper				-	-	-	-
mussel	1		scrubbed debearded	390.0969	16.7379	53.9785	10.1607
mushroom	12			-	-	-	-
shrimp	12		shelled deveined	51.12	0.6552	9.7992	0.7272
scallop	6	halved		-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
flour	1 1/2	1/2		867.42	189.9081	14.1015	3.3654
creme fraiche	3/4	cup		2420.8055	0.0	538.5612	13.6
egg yolk	2			109.48	1.2206	5.3924	9.0236

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.