Filets de Sole Baumaniere
Ingredients
- 1 pound cooked shrimp plus their shells
- 3/4 cup dry vermouth
- 1 whole sole cut into 4 fillets, black skin and head removed
- Salt, cayenne pepper
- 1 1/2 tablespoons melted butter
- 5/8 cup fish poaching stock
- 1 bay leaf
- Sprig of thyme
- Pinch saffron
- 1 dozen mussels
- 1/4 cup dry white wine
- 1 cup cream, scalded
- 3 egg yolks
- 1 teaspoon brandy
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