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Sole à la Normande
Sole à la Normande is a traditional dish originating from Normandy. It's made with a combination of sole fillets, onions or shallots, parsley, salt, pepper, and cider. The fillets are seasoned, rolled, and placed into buttered dishes with onions or shallots, parsley, and cider to poach for about 20 minutes.
The rich sauce Normande, consisting of butter, flour, egg yolks, cream, and lemon juice is then poured over the fillets, and the dish is garnished with shrimps, mussels, oysters, button mushrooms, cubes of fried bread, and (optionally) truffle slices.
Pairing tips
Wine Appellation
Mâcon-Villages
This French appellation includes twenty-six villages in the Mâconnais wine region of southern Burgundy. The region of Mâcon-Villages produces Chardonnay-... Read more
Wine Appellation
Corton-Charlemagne
Corton-Charlemagne is a grand cru vineyard located in Côte de Beaune (Côte-d’Or) wine region of Burgundy. The region produced Chardonnay-based white ... Read more
WHERE TO EAT The best Sole à la Normande in the world (according to food experts)
