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Fish, Northern, Eastern and Western France

Sole normande with rice

Sole normande with rice is a fish dish for 4 people, ready in 50 minutes, medium difficulty, at €6.20 per serving. Poached sole fillets are topped with a creamy sauce made with mussels, shrimp, and mushrooms, served over plain rice. The key to success is poaching the sole very gently so it stays delicate.

To celebrate the weekend, let's make a sole normande, fillets topped with a creamy sauce with mussels, shrimp, and mushrooms.

Sole normande with rice
Total time
50 min
Difficulty
Medium
Cost per person
€6.20
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Sole normande is the kind of dish that turns an ordinary dinner into something special. The fillets melt in your mouth, the creamy sauce keeps the briny taste of the mussels and shrimp, and the mushrooms add a bit of bite. The plain rice, barely salted, is mostly there to soak up every bit of sauce.

This is a weekend recipe, the one you make when you have a little extra time and want to treat yourself, as a couple or with guests. With Mon Chou, you know exactly what to buy and in what order to cook, so the sole stays tender and the sauce coats the spoon just right.

The ingredients

4 people

Fish counter

  • Sole fillets 8
  • Mussels 500 g
  • Cooked shelled shrimp 150 g

Fruits and vegetables

  • Button mushrooms 200 g
  • Shallots 2

Pantry

  • Dry white wine 15 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Allergens Fish, Mollusks, Shellfish, Lactose

The step by step recipe

  1. Open the mussels over high heat in a covered pot, strain the liquid and shell them. 8 min

    Keep the liquid, it's salty and flavorful, it will replace the salt in the sauce.

  2. Cook the sliced shallots and mushrooms in the butter until softened.

    Cook them over high heat just long enough to evaporate their water.

  3. Add the wine and the mussel liquid, then place the sole fillets folded in half on top and poach covered. 8 min

    A gentle simmer is enough, sole is very delicate.

  4. Carefully remove the fillets, add the cream to the liquid and reduce for a few minutes, then put the mussels and shrimp back in. 5 min

    The sauce should coat the back of a spoon, if not, reduce it a bit more.

  5. Cook the rice in salted water, drain it, and serve it with the fillets topped with sauce. 11 min

    A splash of lemon juice in the sauce brightens the cream.

Our tips to get it right

  • Pick sole fillets that are firm and white with no strong smell, that's the sign of fresh fish.
  • Never let the sauce boil once the cream is in, it could curdle, keep it at a gentle simmer.
  • Cook the rice last, while the sauce reduces, so you can serve it hot when you plate everything.

The variations

  • Swap the button mushrooms for seasonal ones like chanterelles for a deeper flavor.
  • For a fish free version, keep the mussel and shrimp sauce and serve it over pasta or rice, without the sole fillets.
  • To save time, buy mussels that are already cooked and shelled, you skip the opening step and save ten minutes.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Bread to soak up the sauce

Storage

Sole normande keeps for 1 day in the fridge in a sealed container, since fish and shellfish don't hold up well longer than that. It doesn't freeze well, the texture of the sole and the cream would suffer. Reheat gently in a saucepan over very low heat so the sauce doesn't boil.

Questions about this dish

Can you use a different fish instead of sole?

Yes, you can use cod or lemon sole, but the poaching time will be a bit longer. Sole is preferred for its delicate flesh that pairs well with the creamy sauce.

Can you make the sauce ahead of time?

You can make the mussel, shrimp, and mushroom sauce a few hours ahead, then reheat it gently. Poach the sole fillets at the last minute so they stay tender.

How do you know when the sole fillets are properly poached?

The flesh turns opaque and flakes easily with a fork. Count about 8 minutes at a gentle simmer, no more, so it doesn't dry out.

Can you use frozen, already shelled mussels?

Yes, that's a good way to save time, but you'll lose the mussel cooking liquid that flavors the sauce. Make up for it with a bit of fish stock or extra white wine.

How long does it take to make a sole normande with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a sole normande with rice?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sole normande with rice cost?

About €6.20 per serving, or €24.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, mollusks, shellfish, lactose. Always check the labels of the products you buy.

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