Filets de sole à la cancalaise (poached sole with oysters and prawns)

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Michel Roux Jr.
From Saturday Kitchen

Ingredients

  • 4 x 150–175g/5½oz–6oz Dover or lemon sole fillets
  • 3 tbsp butter
  • 6 large oysters, shucked, juice reserved
  • 250ml/9fl oz dry white wine
  • 1 shallot, thinly sliced
  • 100ml/3½fl oz fish stock
  • 2 tbsp crème fraîche
  • 125ml/4½oz double cream
  • 1 lemon, juice only
  • 1 leek, cut into thin strips
  • 1 large carrot, cut into thin strips
  • 1 tbsp olive oil
  • 6 raw tiger prawns, peeled, deveined and butterflied
  • salt and freshly ground black pepper
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