Sole with Oysters in Sauce Normandy

A delicious fish recipe for any occasion!

Season the skinned and parried sole with salt and season with pepper, mottle and roast gently in butter on both sides for four minutes (finish roasting on one side, then turn to the other side) and keep warm.

In a Reindl, sauté the shallot in butter (must not take color!), dust with flour, add fish stock and oyster water and reduce by half. Season lightly with pepper, then add oysters and season with a little lemon juice.

Mix yolks with a little bit of whipped cream, remove Reindl from the stove and whisk into it, when the sauce thickens, fold in the remaining whipped cream.

Serve: Nape sole with sauce, add oysters and offer long grain rice with mango cubes with it.

Long grain rice with diced mangoes: Make long grain rice for 2 people, season with salt, then toss in butter, briefly steaming half a diced mango.

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