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.
- 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
- 1⁄4 cup dry white wine
- 6 oz. small shrimp, peeled and deveined, tails removed
- 8 cockles or littleneck clams, scrubbed
- 8 mussels, scrubbed
- 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.