Course Appetizer, Dinner, For Subscribers, Lunch, Main Course, Uzès
Servings 6
Ingredients
6filletsDover Sole
12Langoustines
1(diced)Shallots
1CupsWhite wine
(to taste)Salt and Pepper
Instructions
Peel the langoustines, use the body but keep the heads for the sauce (see the recipe for bisque de Langoustines).
Roll 2 langoustines in each Sole fillet, and close with a toothpick. Put the 6 fillets in a saucepan, add the chopped shallots, white wine, salt, and pepper.
Put a lid and cook the sole on a simmer for 5 minutes.
Serve with the sauce on top along with sautéed mushrooms, spinach, rice…