Sole à la Normande

01 / ABOUT THE DISH

About the dish

Sole à la Normande is a traditional dish originating from Normandy. It's made with a combination of sole fillets, onions or shallots, parsley, salt, pepper, and cider. The fillets are seasoned, rolled, and placed into buttered dishes with onions or shallots, parsley, and cider to poach for about 20 minutes. The rich sauce Normande, consisting of butter, flour, egg yolks, cream, and lemon juice is then poured over the fillets, and the dish is garnished with shrimps, mussels, oysters, button mushrooms, cubes of fried bread, and (optionally) truffle slices.