Sole à la Courguinoise

How it is made

The steps are in the order you do them.

1. fillet the soles and remove the heads; keep the bones aside, washed, for the stock
2. in a frying pan melt the butter, add the sliced mushrooms and the fillets, and brown them on both sides
3. take out the fillets and the mushrooms; in the same pan put the chopped shallot, deglaze with the white wine and let it reduce until dry
4. pour in the stock, cook the mussels in it, then take them out and shell them, keeping a few shells aside
5. let the stock reduce by half, and meanwhile peel the shrimps
6. add the cream and let it simmer for five minutes; put the fillets and the mushrooms back in the pan, and season
7. when the sauce is velvety and the fillets are cooked, add the mussels, the shrimp tails and the chives, and adjust the salt
8. serve in deep plates, with a few mussel shells and a few herbs