Sole with Mushrooms and Shellfish
This shellfish-sauced dish is adapted from artist Henri de Toulouse-Lautrec's The Art of Cuisine (Henry Holt and Company, 1966). Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work. Ingalls Photography
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This shellfish-sauced dish is adapted from artist Henri de Toulouse-Lautrec’s The Art of Cuisine (Henry Holt and Company, 1966). Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work.

Sole au Vin Blanc (Sole with Mushrooms and Shellfish) Sole au Vin Blanc  (Sole with Mushrooms and Shellfish)
This shellfish-sauced recipe for sole au vin blanc uses Dover sole, but any fillet—tilapia, turbot, or even salmon—will work
Yield: serves 2

Ingredients

  • 8 tbsp. unsalted butter
  • 3 tbsp. bread crumbs
  • 1 tbsp. minced parsley
  • 2 (6-oz.) skinless fillets Dover or grey sole
  • Kosher salt and freshly ground black pepper, to taste
  • 4 oz. white button mushrooms, sliced
  • 14 cup dry white wine
  • 6 oz. small shrimp, peeled and deveined, tails removed
  • 8 cockles or littleneck clams, scrubbed
  • 8 mussels, scrubbed

Instructions

  1. Melt 1 tbsp. butter in a 12″ skillet over medium heat; cook bread crumbs until golden, 1–2 minutes. Transfer to a bowl; stir in parsley. Add 3 tbsp. butter to skillet; melt over medium-high heat. Season sole with salt and pepper; cook, flipping once, until cooked through, 4–6 minutes; transfer to 2 plates and keep warm. Add remaining butter and the mushrooms to skillet; cook until golden, 5–7 minutes. Add wine, shrimp, cockles, mussels, salt, and pepper; cook, covered, until shells open, 2–4 minutes. Spoon mixture over sole; garnish with reserved bread crumb mixture.

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