Turbans Of Sole With Saffron Mussel Cream

Soak the sole fillets in cold water. Scrape the mussels and wash them, pour them into a saucepan with the wine, lemon juice, chopped shallot and pepper (no need to add salt). Cover and open them for 4 minutes over high heat while stirring.

Heat the oven to 210°C. Remove the shells from the mussels and filter the juice.

Place the drained sole fillets rolled up on themselves in a buttered dish with the mussels. Add a little salt and pepper and moisten with the mussel juice.

Cover with aluminum foil. Slide into the oven and bake for 10 minutes. Keep mussels and sole fillets warm.

Pour the cooking juices into a saucepan, add the chopped carrot and reduce by a third. Add the cream and reduce by half again.

Lower the heat, add the saffron, then little by little the butter in parcels, whisking to obtain a smooth sauce.

Coat a hot dish with the sauce, place the mussels and sole fillets on top. Sprinkle with chervil and chopped chives, serve without further ado. Our advice: Less expensive, flounder fillets can replace the sole.