Roll up the sole fillets and pin them in place. Variant: cut a piece of fresh salmon into bars and wrap the sole fillets around it. Fry the mushrooms, garlic and onion and season to taste. Steam the sole rolls. Cook the mussels in a little water with mussel spices. Take 3/4 of them out of the shell. Make a roux (butter and flour) and add the cooking liquid from the mussels, white wine and fish stock. Add coffee cream and cream. Season to taste with mussel spices and lemon juice. The sauce should no longer boil.

sole rolls ostendaise

ingredients - info sole fillet mussels grey North Sea shrimps mushrooms fish fumet coffee cream normal cream white wine onions

salmon (optional) mussel spices dill plain flour butter lemon juice parsley garlic nutmeg salt & pepper thyme puff pastry lemon

Add to the sauce: ½ portion of the shrimps, the mussels without shell, the mushrooms and chopped parsley. On the dinner plate: the sole rolls covered with sauce, dressed with the remaining shrimps, parsley, mussels in the shell, dill, lemon and fleurons (puff pastry baked in half moon shape).