Peel and finely chop the onion.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make the Norman: |
| 4 200 gr. Each 500 gr of mussels 4 large mushrooms 400 gr of vessel 50 gr of cooked and peeled prawns 3 egg yolks 1 egg 3 tablespoons of flour 1 small onion 2 glasses of dry white wine 1 Fish broth vessel 200 gr of butter 1 twig of thyme the juice of half lemon 25 gr of breadcrained bread 1 splash of vinegar from cider 1 glass of cream a little pepper of cayena a little of a little of black pepper oil salt |
Ingredients to make the Norman:
2. Clean mussels and mushrooms.
3. Growar an oven source with 100 gr of butter and put the chopped onion.
4. Place the sole fillets on top. Pour 1 glass of wine and broth.
5. Salpimentar.
6. Cover fish with aluminum foil and cook in the oven for 20 minutes.
7. Put the mussels in a pot and add the rest of the wine.
8. Add the vinegar and thyme, cook until the mussels open.
9. Remove the shells and reserve the broth.
10. Cook the mushrooms in water and lemon juice about 4 minutes.
11. Put the fillets in another source and save the cooking juice.
12. Add the peeled prawns and mussels to the fountain.
13. Put the juice of the cooking of fish and that of the mussels in a saucepan.
14. Derretir 25 gr. of butter, add a spoonful of flour and remove 3 minutes. Incorporate the juice of fish and that of mussels and cook for 10 minutes.
15. Beat the yolks with the n at a bowl.
16. pour a little bechamel on top and remove well.
17. Pass the mixture to the pan of the Bechamel and cook over low heat until it thickens.
18. Sazonar, add some lemon juice and cayena.
19. Cover with this sauce the fish fillets.
20. Cut the rap into strips and flour it.
21. Go through the beaten egg and breadcrumbs.
22. Heat oil in a pan and fry the fish strips to brown them.
23. Remove them, let them drain on absorbent paper and place them around the sole.
24. Put a mushroom on top of each fillet, bake 5 minutes and serve.
25. for 4 people.
