Sole A La Normandie Recipe

Sole A La Normandie is a classic French recipe that originates from the Normandy region of France. The dish features sole, a delicate white fish, cooked in a flavorful combination of butter, white wine, and various seafood toppings. This dish is not only delicious but also visually stunning, making it a popular choice for special occasions or dinner parties.

One interesting fact about Sole A La Normandie is that it showcases the distinct flavors of Normandy, known for its rich dairy products, apples, and seafood. The addition of white wine, truffles, mushrooms, oysters, mussels, shrimps, and quenelles creates a combination of flavors that perfectly represents the culinary traditions of the region.

Now, let's dive into the recipe and learn how to prepare this exquisite dish step by step:


- 1 large sole (without roe)
- 2 tablespoons melted butter
- 2-3 truffles, thinly sliced
- Salt to taste
- White pepper to taste
- Pinch of mace
- 1 cup fine bread crumbs
- 1 cup good-quality white wine
- 1 cup sliced mushrooms (canned or fresh)
- 1 cup cooked oysters
- 1 cup cooked mussels
- 1 cup cooked peeled shrimps
- 4-6 quenelles
- 1 tablespoon additional melted butter


1. Preheat your oven to a moderate temperature.

2. Take the large sole and remove the back skin. Using a sharp knife, carefully cut out the side fins. Place the sole on a large oven-safe dish.

3. Brush the fish with the melted butter, ensuring it is well coated.

4. Insert small slices of truffle into the flesh of the fish. This will infuse the sole with an extra layer of aromatic flavors.

5. Season the fish with salt, white pepper, and a pinch of mace. Sprinkle the fine bread crumbs all over the fish.

6. Pour the white wine around the fish, making sure to cover the bottom of the dish.

7. Place the dish with the prepared sole in the preheated oven. Cook for approximately 20 minutes, or until the fish is nearly done. If you are using a larger fish, it may require additional cooking time. Keep an eye on the fish to prevent overcooking.

8. Once the fish is almost done, remove it from the oven. Arrange a row of croutons around the edge of the dish, brushing them with beaten egg white to make them adhere to the dish.

9. Scatter the sliced mushrooms, cooked oysters, mussels, shrimps, and quenelles over and around the fish.

10. Drizzle the additional melted butter over the seafood toppings and sprinkle some more bread crumbs.

11. Pour a little more white wine into the dish to keep it moist, and return it to the oven for an additional 5 minutes.

12. Remove the Sole A La Normandie from the oven. The fish should be flaky and tender, with the toppings nicely cooked and golden brown.

Serve the Sole A La Normandie hot, straight from the oven on a large serving dish. Don't forget to pour some of the flavorful cooking juices over the fish and the toppings. This dish pairs well with steamed vegetables, roasted potatoes, or a fresh green salad.

Similar dishes to Sole A La Normandie include other classic French fish preparations, such as Sole Meunière, which features a simple butter and lemon sauce, or Sole Veronique, where the fish is served with a creamy white wine and grape sauce. These dishes all highlight the delicate flavor of sole and demonstrate the versatility of this exquisite fish.

No matter which dish you choose, the flavors of Sole A La Normandie are sure to transport you to the heart of Normandy, as you savor the combination of seafood, wine, and butter in every delicious bite. Enjoy!



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