Sole au Vin Blanc (Sole with Mushrooms and Shellfish)

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Sole au Vin Blanc (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

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)
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.