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Sole à la Normande
Fruit and vegetables
1 banana
shallot
, peeled and finely chopped
100g/3½oz button
mushrooms
, quartered
1
lemon
, juice only
2 tbsp chopped fresh flatleaf
parsley
, to garnish
200g/7oz wilted large-leaf
spinach
Cooking ingredients
200ml/7fl oz fish
stock
salt and ground
white pepper
Dairy, eggs and chilled
40g/1½oz unsalted
butter
150ml/5fl oz
double cream
1 heaped tbsp
crème fraîche
2 medium free-range
egg yolks
Meat, fish and poultry
2
megrim
sole fillets, skinned and cut in half lengthways
12 fresh
mussels
, cleaned and debearded
50g/1¾oz
brown shrimps
Other
150ml/5fl oz dry
cider
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